Makes six individual pies 

Fish pie sauce:

• In a large, heavy-based pan, gently cook the onions, garlic and fennel in olive oil until soft. 
• Add the prawn heads to the saucepan and cook until they turn pink. 
• Raise the heat, deglaze the pan with the white wine and simmer the wine until it is almost totally reduced. 
• Add the potatoes and chicken stock and simmer gently until the potatoes are soft and the stock is reduced by two-thirds. 
• Add the cream and bring the mixture to the boil. 
• Remove the prawn heads before pureeing the sauce in a blender until smooth. 
• Strain the sauce and season to taste with salt and a little pepper. 

Fish pie filling:

The filling components for the pie can be as many or as varied as you wish. This is what we use at the Builders Arms.  

• Preheat oven to 190ºC. 
• First, cut shapes out of the puff pastry to top the pies with. You can use one of the pie dishes as a template. Just be sure to cut the pastry about one centimetre wider, all around, than the edge of the bowl. 
• Divide the fish, seafood, herbs, zest and capers between six deep pie dishes and spoon about 200 ml of the fish pie sauce into each bowl. Give it a little stir to distribute the sauce around the fish. 
• Dampen the edges of the bowls with a little water and place a disc of pastry over the top. Press the pastry lightly onto the rim of the bowl and brush with a little beaten egg. Pierce a couple of holes in the top of the pie to let the steam escape.  
• Bake for about 20 minutes until cooked through and golden.