Mini Rice and Fish Pies

Comfort food can be both elegant and hearty as experienced in these divine, flaky, home-made fish pies, befitting any occasion. Using store-bought pastry is a great shortcut that makes this an easy recipe for any skill level. The combination of long grain rice, white fish and Swiss cheese with a hint of white wine is divine. Serve these mini pies as an appetizer or as an eye-catching side dish to a creative holiday meal.

Mini Rice and Fish Pies

Makes four 1 cup (250 mL) portions or eight 1/2 cup (125 mL) portions.


  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) olive oil
  • 1 thinly sliced leek, white part only
  • 1 tbsp (15 mL) minced garlic
  • 1/4 cup (60 mL) flour
  • 1 tsp (5 mL) pepper
  • 1/2 cup (125 mL) dry white wine
  • 1 bottle, 8 oz (236 mL) clam juice
  • 1 cup + 2 tbsp (250 mL + 30 mL) milk
  • 1/3 cup (75 mL) grated swiss cheese
  • 10 oz (300 g) haddock, cubed
  • 3.5 oz (100 g) smoked trout, flaked (or plain trout)
  • 1 cup (250 mL) chopped watercress
  • 2 cups (500 mL) cooked U.S. long grain white rice
  • 14 oz (397 g) puff pastry


  1. Heat butter and oil in a large deep skillet over high heat. Sauté leek and garlic until softened. Add flour and pepper, cooking for 1-2 minutes; while stirring, add wine and clam juice a little at a time creating a thick sauce with the flour. Stir in milk and Swiss cheese; bring to a simmer and add haddock, simmer for 2 minutes. Remove from heat and fold in smoked trout, watercress and rice. Spoon filling into 4 individual sized baking dishes.
  2. Roll pastry to 1/4 inch (5 mm) thickness, cut pastry 1 inch (2.5 cm) larger in diameter than baking dish size. Drape pastry over dishes and brush lightly with remaining milk. Arrange dishes on a baking sheet and bake on centre rack of preheated 425°F (220°C) oven for 15-20 minutes until golden brown.