Ingredients per serve


What you need

A fantastic winter pie for any menu, the creamy hollandaise is a perfect complement to the light, sweet flavour of the fish. As an alternative to snapper, try other firm white fish such as hoki or ling.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Snapper Filling

    • Dice snapper into 2cm cubes.
    • Heat oil in a large pan over medium heat. Cook onions and fennel for 20 minutes until golden.
    • Add garlic and diced snapper. Continue cooking for 5 minutes.
    • Add KNORR Hollandaise Sauce to the pan and cook for another 10 minutes.
    • Remove from heat and allow to cool slightly.
  3. Pie

    • Divide the filling between 10 pie dishes. Cover each dish with a puff pastry sheet and trim around the edges.
    • Brush surface with an egg wash. Bake in combi oven at 180°C until the top is puffed and golden.
    • Serving suggestion: Complete the dish with roasted vegetables or sautéed leaves such as silverbeet or spinach.
  4. Chef's Tip

    • White wine can elevate the flavour of fish when added to the pie filling.