This is the recipe that inspired me to by the cookbook: Best of the Pie Maker: Sweet, Savoury Pies & More! by Australian Women’s Weekly, and then the pie maker.
It did not disappoint.
Shortcrust pastry bottom.
Smoked peas with butter and lime juice.
Harris Smoked Ocean Trout
Wasabi Cream (Creme fraiche, lime juice and wasabi paste)
Puff pastry top.
Cooked in the pie make and topped with more peas and wasabi cream and served with a pre-mixed asian salad.
Eastington@Paddington 
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