Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 small leeks, cleaned and sliced
- 1 large baking potato, cubed
- 1 large carrot, peeled, chopped
- 2 cloves garlic, minced
- 1/4 cup white whole wheat flour
- 3 cups low-fat milk
- 1 pound cod fish, cut into 1-inch pieces
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 egg, whisked
- 1 (16 ounce) package frozen puff pastry, thawed according to instructions
Instructions
- In a large pot over medium heat, melt butter.
- Add leeks, potato and carrot. Sauté 10 minutes, stirring occasionally.
- Add garlic and cook for 1 minute.
- Add flour and stir. Cook for another 2 minutes.
- Add in milk, cod, nutmeg, pepper and salt. Stir and let cook for 6 minutes. Remove from heat.
- Preheat oven to 375 degrees.
- Spoon cod mixture into eight 5-ounce ramekins.
- Brush whisked egg over lip of each ramekin.
- Cut puff pastry into 5 x 5-inch squares and drap each square of dough over each ramekin, crimping and sealing to the lip. Brush the rest of egg wash over top each piece of dough. Make several slits on top of each dough piece.
- Place ramekins on a lipped baking sheet into the oven. Cook for 35 – 40 minutes or until pastry is golden brown.
- Let cool 10 minutes before serving.