1 1/2 lbs. haddock (or other white fish)
1 med. onions, minced
3/4 c. sour heavy cream
1/2 c. dry bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. fresh shrimps, cooked
1 c. cooked peas
1 recipe plain pastry
1 egg yolk
3 tbsp. butter
1 tbsp. flour
1 c. water

Wash fish. Wrap in cloth, tie tight, drop into boiling salted water and cook 5 minutes. Drain, remove cloth and mince. With fork, add onions, bread crumbs, seasoning and 1/2 cup sour cream. Add fish mixture, shrimps and peas in alternate layers in six small casseroles, top with pastry, cutting a small hole in center of each. Brush pastry with slightly beaten egg yolk, bake in hot oven, 425 degrees for 20 minutes.

Make a roux of butter and flour. Mix water and remaining 1/4 cup sour cream and add slowly to roux. Cook over low heat 5 minutes or until thick and smooth. When pies are baked, pour sauce into pies through center opening in top crust. Serve at once. Makes about 6 portions.