Fish & Seafood

Fish and cheese pie, Wellington style

Junior Masterchef Australia is one TV show that I watch with gusto. I so love seeing those kids cook amazing dishes that the average adult may not be able to manage with such ease. I find the kids inspiring and encouraging.

In a recent episode, when a young boy made a lovely Beef Wellington, I told myself, hey, I could do that too! But since I’m not a big fan of semi-cooked meat, I decided to use a different filling — diced fish fillet, cream cheese and vegetables.

The Wellington style fish and cheese pie turned out so good that I’m thinking of experimenting with different fillings in the coming days. And, no, it’s not as difficult to make as you may think. If you’re comfortable with making pie crust (or you can even get frozen pie crust from the supermarket or deli store), it’s really just a matter of assembly.


  • 750 g. of fish fillets (I used cream dory)
    1 carrot, chopped
    1 celery stick, chopped
    2 tbsps. of butter
    250g. of cream cheese, at room temperature
    a pinch of chili flakes
    1 egg, beaten
    single pie crust (see basic pie crust recipe)


  1. Make the filling.

    Melt the butter in a pan. Over medium-low heat, gently cook the carrot and celery until soft. Transfer to a mixing bowl and cool.

    While the vegetables cool, cut the fish fillets into half-inch to three-quarter-inch cubes.

    Place the fish in a strainer and press down gently to remove excess water.

    Preheat the oven to 350F.

    Into the cooled carrot and celery mixture, stir in the cream cheese.

    Add the fish. Season with salt, pepper and chili flakes. Mix well.

    Reserve about two tablespoonfuls of the beaten egg for brushing. Add the rest to the filling. Mix well.

    Roll out the pie crust dough into a rectangle about an eighth of an inch thick. Trim the sides. Pile on the fish and cheese filing down the center, leaving at least three inches of overhang on all sides.

    Fold in the two short ends to partially cover the filling. Brush the still-unfolded long sides with some of the reserved beaten egg.

    Fold in both of the long sides so that they overlap. Place on a tray lined with baking paper, folded side underneath.

    Optionally, you can use the excess dough to make cutouts to decorate your pie.

    Brush the top and sides of the pie with the beaten egg. If using cutouts, arrange on top of the pie and brush the cutouts with egg too.

    Bake in a preheat 350F oven for 50 minutes to an hour.

    When done, transfer to a cutting board.

    Using a serrated knife, with a seesaw motion, cut the pie into two-inch thick slices. Serve with some greens. Enjoy!

Cooking time (duration): 1 hour and 30 minutes, including the preparation of the crust

Number of servings (yield): 4

Meal type: dinner

To Top