21/05/2013

Seafood Chowder Pies

Everyone loves a winter pie, and these hot little pots of creamy seafood with a crisp pastry top can also be made with just scallops or even chicken. They can be easily baked ahead of time and reheated as needed.

Makes:

6 individual pies

Prep Time: 20 minutes

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

750g assorted seafood (prawns, scallops, salmon, white fish)
50g butter
1 leek, sliced
1/4 cup plain flour
1/2 cup dry white wine
1 cup milk
1/2 cup grated vintage cheddar
1/2 cup corn kernels
1 teaspoon sea salt
black pepper, to taste
2 tablespoons chopped dill or parsley
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
sesame seeds, for sprinkling

Method

Cut the seafood into bite size pieces.
Melt butter in a large pot and sauté leek on medium heat for 5-10 minutes until softened. Add flour and cook stirring for 1 minute. Add wine and milk and bring to the boil, stirring until thickened. Stir in the cheddar, seafood, corn, salt, pepper and dill. The seafood will not be cooked at this stage. Portion evenly into 6 x 1 cup ovenproof dishes.
Cut each sheet of pastry into 4 squares. Cover each dish with a pastry square and brush with lightly beaten egg. Cut the remaining squares diagonally into 4 triangles and use to decorate the top of the pies, overlapping them. Brush with egg and sprinkle with sesame seeds.
Bake at 200°C for 20 minutes until puffed and golden brown.
VARIATION Use 750g chopped chicken tenderloins in place of seafood and cook in the pan for a few minutes after sautéing the leek.

Tips

TIPS This recipe can easily be made into one large family pie.
STYLING Let the pastry overhang the dish for a rustic look.
DRINK MATCH Chardonnay or Australian pale ale.

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