Ingredients:  - 400g packet frozen Birds Eye Smoked Cod Fish Steaks White Sauce:  - butter  - 2 tablespoons plain flour  - 1 cup milk  - 1 cup frozen Birds Eye Peas, Corn and Capsicum  - 2 sheets frozen prepared butter puff pastry  - Milk for brushing Method:
1.  2.    3.  4.	Cook frozen Birds Eye Smoked Cod Fish Steaks following packet directions. Remove skin, discard and flake fish. In a small saucepan, melt butter, stir in plain flour and cook for 1 minute, remove from heat and gradually add milk, stirring until sauce is smooth. Return pan to heat and stir until sauce boils and thickens, season with pepper. Stir in frozen Birds Eye Peas, Corn and Capsicum and flaked smoked cod and spoon in to 4 greased ¾ cup ramekin dishes (9cm diameter). Cut 8 x 10cm rounds of pastry. Gently press 2 together repeating with remaining pastry to create 4 pieces. Lay each doubled pastry round over each ramekin and press down gently. Brush with milk and place onto a baking tray and bake in a preheated oven at 200?C for 20 minutes or until puffed and golden.
Serves: 4 Cooking Time: 30 minutes Tip: Cut fish shapes out of remaining pastry and place onto of each pot pie before brushing with milk and continue as of step 4.

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