The next in our series of blog posts by the incredibly talented Jess Murphy of Kai Restaurant.
21 August 2025
The Ultimate Deep Dish Fish Pie.
I’ve always loved chowder and making the most of leftovers – so this recipe feels like a win-win, especially when unexpected guests appear. Growing up in New Zealand, the land of pies, and now living by the coast here in Galway with access to the freshest fish, this dish has become a delicious addition to my repertoire. It’s quick, satisfying, and freezer-friendly for another day.
Think of it as embracing the Martha Stewart lifestyle, imagine gardens in full bloom, effortless dinner parties, and an enviable social calendar, without all the hassle! In reality, you might be in your gym gear bringing in the bins, eating crisps straight from the bag and pickles from the jar. And that’s perfectly fine – there’s no judgement here!
This is an easy, tasty life hack for busy queens who still want an impressive dish on the table. Serve it with a crisp West Coast Cooler or a bottle of Château Margaux, and don’t hold back on the comforting white carbs.
Ingredients:
1 soup pot of Chowder
1 store-bought shortcrust pastry
1 store-bought puff pastry
150 grams of frozen peas
4 eggs boiled
250 grams of BBQ’d trout (or any other leftover smoked fish)
250 grams of grated cheese
1 egg whipped for brushing pastry
Method:
Preheat the oven to 185°C (365°F).
Line a tart tin with shortcrust pastry, prick the base with a fork, and blind bake for 15 minutes. Remove from the oven and allow to cool.
Layer the fish, chowder, peas, and cheese in the prepared tart shell, repeating until all ingredients are used.
Cover with a sheet of puff pastry, pressing gently to seal the edges. Brush the top with beaten egg and sprinkle with additional cheese. Optional: use leftover pastry to create decorative shapes for the top.
Bake for 35 minutes, or until the pastry is golden brown and crisp.
Remove from the oven, allow to rest briefly, then serve hot.
Jess Murphy
