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Renate's Chorizo and Herring Pie

Made with fennel, mustard, garlic and cream cheese, this tasty dish is sure to impress! 


  • 1 packet (250g) herring fillets, rinsed and drained

  • 2 chorizo, roughly chopped

  • 2 potatoes, cut into 2cm chunks

  • 1 brown onion, diced

  • 2 cloves garlic, crushed

  • 1 (medium) fennel bulb, sliced

  • ¼ cup dill, chopped

  • ½ cup frozen peas

  • ½ lemon, squeezed

  • Cracked black pepper

  • 1 whole egg, beaten

  • 1 cup fish stock

  • 2 tbs Garlic and Herb Philadelphia Cream Cheese

  • 2 tsp Dijon mustard

  • 2 tbs plain flour, made to a paste*


  • 1.

    Place herring fillets in a bowl and pour over milk to just cover*. Set aside while you prepare the rest of the dish, the longer you leave this the more subtle the fish will be.

  • 2.

    Fry off the chorizo and potato in a large heavy based casserole dish or fry pan until chorizo is golden. Add onion, garlic and fennel and sauté until fragrant.

  • 3.

    While your chorizo mix is cooking, put together the sauce; add fish stock, Dijon, flour paste and of course your Garlic and Herb Philadelphia Cream Cheese. Whisk well while bringing slowly to a simmer, you want the sauce to thicken slightly.

  • 4.

    Drain and pat dry the herring fillets and flake into chorizo mix along with the dill, peas and sauce. Stir to combine.

  • 5.

    Pour mixture into a family sized pie or baking dish, squeeze over the lemon and crack pepper; top with store bought puff pasty adding a small slit in the top to allow steam to escape. Brush top with beaten egg.

  • 6.

    Bake at 200C for 25-30 minutes or until the pastry is puffed and golden.

  • Recipe notes and tips:

  • 1.

    Flour paste – mix equal parts plain flour and tap water to form a paste.

  • 2.

    Covering the herring fillets in milk removes some of the overt fishy taste, this also draws out some of the salt.


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