RUSSIAN FISH PIE

Ingredients
100g puff pastry

Filling
150g white fish fillet
15g margarine
15g flour
125ml milk
Sprig of parsley
Seasoning

Method
Prepare filling steam fish between 2 plates.
Make roux sauce mix allow to cool.
Make pastry.
Roll out pastry, cut into square.
Lay across tin, placing long fillets in centre.
Add sauce.
Wet edges.
Fold in together.
Bake Gas Mark 7/425F/220C.