In this month’s blog we’re remembering Australia’s most photographed pie! The famous Snapper Pie (pictured) was first created by Brasserie Bread founders, Michael Klausen and Tony Papas, during their reign at Sydney’s celebrated The Boathouse on Blackwattle Bay restaurant.
What made the Snapper Pie the most sought-after pie in Sydney? Well the pastry had alot to do with it! At the time, circa 2000, Klausen and Papas, still in start-up mode with Brasserie Bread, developed the puff pastry recipe especially for the Snapper Pie.
We’re pleased to say we’re still using the same recipe to make our all-butter Pinned Puff Pastry 5kg packs today. With Father’s Day just around the corner we thought there’s no better time to create some pie magic! Here’s the recipe:
Ingredients:
2 tablespoons olive oil
600g onions, sliced
350ml fish stock
150ml cream
100g onion, extra, diced
1 kg Brasserie Bread Puff Pastry
800g pink snapper (we suggest Sydney Fish Market)
4 tablespoons white truffle oil
4 pie dishes (we suggest an oval dish 17.5cm long, 12.5cm wide, 5cm deep)
1 egg, beaten, for glazing
sea salt and black pepper
Preheat Oven to 220 C
Soubise sauce: Heat olive oil in a pan, add a little salt and sweat sliced onions gently. Put lid on pot and cook until onions take on a golden brown colour. Cool, then add fish stock and reduce by half. Add cream and reduce by half or until a thick cream consistency is reached. Remove from heat and blend to a smooth puree.
In a separate pan, sweat the extra diced onion in a little olive oil and then add to the onion puree and season to taste.
Pie: Roll pastry, cut into 4 ovals making sure they are 3cm wider than the pie dishes. In each pie dish spoon 2 tablespoons of sauce, lay 200g snapper onto sauce, cover with another tablespoon of sauce and a tablespoon of truffle oil, cover with puff pastry lid and press down the sides. Glaze with egg wash.
Cook pies for 30 mins until golden brown. Rest for 8 mins before serving. Serve with creamy mash potato and roasted vine-ripened tomatoes. Voila!
Snapper Pie photo (above): Karl Schwerdtfeger
