|Fish||500 Gram, cut into 21/2 cm cubes|
|Fish stock||1⁄2 Liter|
|Short pastry||250 Gram|
|Egg||1 (Mixed With 1 Teaspoon Water)|
Preheat oven to 200Â°C (400Â°F).
In the work bowl, slice the onions with slicing disc.
In a pie dish, arrange in layers the fish cubes and sliced onions and seasoning.
Pour the veloute over the fish Roll out pastry to make a lid.
Cover the pie with the pastry.
Decorate with pastry trimmings and glaze with the egg and water mix.
Bake until the pastry is golden brown.