Directions for the Quick fish and rosti pie recipe
1. Preheat the oven to 200°C/fan180°C/gas 6. Melt 30g butter in a medium saucepan and add 2 small leeks, washed and sliced. Cook for 1 minute, then stir in 30g plain flour and continue to cook over a medium heat for 1 minute, stirring constantly. Gradually stir in 450ml milk. Bring to the boil then simmer, still stirring, for 2 minutes.
2. Add 300g mixed seafood cocktail and 2 teaspoons pesto, season well and divide between 4 x 350ml ovenproof dishes.
3. Divide 4 chilled potato rostis between the dishes. Melt another 15g butter in the saucepan, drizzle over the rosti, then season and bake for 15 minutes, until bubbling.
4. Pop under the grill for 4 minutes, until golden brown, and serve hot.
