Ingredients per serve


To cook


  1. To cook

    • Cut snapper into 2 cm dice. Heat oil in a large pan over medium heat. Add thinly sliced red onion and fennel and cook for 20 minutes, until golden. Add finely chopped garlic and diced snapper and continue cooking for 5 minutes.
    • Combine KNORR Hollandaise Sauce with KNORR Intense Flavours Deep Smoke and add to pan. Cook for 10 minutes, remove from heat and cool slightly.
    • Transfer mixture to pie dishes. Top with puff pastry and trim edges. Decorate if desired and brush with egg wash. 
    • Bake in combi oven at 180 degree Celsius for 20 minutes until golden on top.
  2. To serve

    • Serve pies with roasted vegetables or sautéed leaves like silverbeet or spinach.
  3. Tip

    • White wine also works perfectly added to the pie sauce filling.