Recipe
Easy Barra pies recipe
Made with buttery pastry, tender barramundi and fragrant lemon myrtle, these homemade pies are an easy, comforting meal everyone will enjoy.
By Beryl Van-Oploo
When I’ve made this dish at home, I used to make my own pastry, but these days you’ve got the choice to buy ready‑made shortcrust and puff from the supermarket. Shortcrust pastry is firmer and works well to line the pie dish and hold the mixture. The puff pastry is lighter and rises nicely on top of the pie.
For a fancier look, you can cut the puff into strips and layer them over the top in a lattice pattern. Barramundi is widely available throughout Australia, but doesn’t have a lot of flavour. By pan-frying the fish with some butter and adding lemon myrtle, you end up with a very flavoursome pie.
Ingredients to make Barra pies
Makes 12
1 teaspoon cooking oil
800 g boneless barramundi fillets, skin off
30 g butter
1 medium brown onion, diced
1 tablespoon plain flour
½ cup (375 ml) milk
½ cup (125 ml) thickened cream
1 large potato, peeled and diced
2 tablespoons fresh chives
1 teaspoon dried lemon myrtle
Cooking oil spray, for greasing
3 shortcrust pastry sheets, just thawed if frozen
1 egg, lightly whisked
3 puff pastry sheets, just thawed if frozen
Salt and pepper, to taste
Green salad or vegetables of choice, to serve
How to make Barra pies
Heat the cooking oil in a frying pan over medium heat, then add the barramundi. Cook for 5 minutes, then turn over and cook until just cooked through. Transfer to a plate to rest.
While the fish rests, wipe the pan clean. Melt the butter in the pan over medium heat, then add the onion and cook until softened. Add the flour and stir until coated. Cook for 1 minute.
Remove from the heat, then gradually add the milk, stirring to remove any lumps. Return to medium heat and stir in the cream until combined. Bring to the boil, then reduce the heat to low. Add the potato and cook for 5 minutes, or until the potato softens. Remove from the heat.
Remove any bones from the fish, then gently flake the flesh. Add to the pan, along with the chives and lemon myrtle. Season with salt and pepper. Stir until combined. Allow the filling to cool completely.
Preheat the oven to 180ºC. Spray a 12-hole muffin pan with oil.
Using a 9 cm round pastry cutter, cut 12 rounds from the shortcrust pastry, then use to line the prepared pan holes, pushing into the base and up the side of each one. Brush the pastry edges with some of the egg wash. Fill each pastry case with the barramundi mixture.
Using a 7.5 cm round pastry cutter, cut 12 rounds from the puff pastry, then arrange on top of each pie. Press down around the pastry edge to seal, then brush with the remaining egg wash.
Bake the pies for 20–25 minutes, or until golden brown.
Serve with salad or vegetables.
Feature image: Cath Muscat
This is an edited extract rom Aunty Beryl’s Cookbook by Beryl Van-Oploo, photography by Cath Muscat. Murdoch Books RRP $49.99.
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