Smoked Fish and Potato Filo Parcels

25 minutes + 20 minutes Serves 4


  • 3 medium sized potatoes
  • 20g butter
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • 20g flour
  • 1 cup milk
  • 2 Tbsp chopped parsley
  • 450g canned smoked fish fillets, drained
  • salt
  • pepper
  • 8 pieces filo pastry
  • melted butter for brushing
  • 200g frozen beans, steamed
  • 1 lemon, cut into wedges
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How to Use Filo Pastry


1. Peel and cut potatoes into cubes. Cook in salted water for 10 minutes. Mash roughly with a fork. Set aside.

2. Melt 20g butter in a small pot. Add onions and garlic cooking for 3 minutes until softened. Stir in flour and cook without browning for 3 minutes. Slowly add milk to make a thick sauce. Remove from heat, add parsley, smoked fish and potato. Season with salt and pepper. Set aside to cool.

3. Preheat oven to 180°C.

4. Divide fish and potato mixture into 4 even lots (approximately 4 cups).

5. Lie one piece of filo on a bench, brush with butter, then place another one top.

Place 1 cup of filling at one end, brush the edges with butter, then fold into a parcel. Repeat with the remaining filo. Bake in the oven for 20 minutes.

6. Serve the filo parcels with steamed beans.

TIP: When working with filo pastry cover it with a damp tea towel to ensure is does not dry out. Wrap leftover pastry well and freeze.

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