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Recipe Category: Savouries » Pastries » Main Courses » Entrees

Seafood Chowder Pies

Hot little pots of creamy seafood with a crisp pastry top that can also be made with chicken instead.

Makes: 6 individual pies or 1 one large
Preparation Time: 20 minutes
Cooking time: 20 minutes
  • 750g assorted seafood (prawns, scallops, salmon, white fish)*
  • 1 leek
  • 50g butter
  • 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 salt
  • freshly ground black pepper, to taste
  • 2 tablespoons chopped dill or parsley
  • 3 sheets frozen puff pastry, thawed
  • 1 egg
  • sesame seeds, for sprinkling

Pre-heat oven to 200°C. Cut the seafood into bite size pieces. Slice the leek. Melt butter in a large pot and sauté leek on medium heat for 5-10 minutes until softened. Add flour and cook, stirring 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 or one large pie dish. 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 200°C for 20 minutes until puffed and golden brown.



Substitute 750g chopped chicken tenderloins for the seafood, add to the pan after softening the leek and sauté for a few minutes before adding the flour and continuing as above.

Recipe Type: Seafood

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 21/05/2013

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