Recipe and Styling: Naomi Crisante foodcentric.com.au Instagram @food.centric
Photography: Josh Lynott joshualynott.com Instagram @joshlynott
SEAFOOD CHOWDER PIES
Hot little pots of creamy seafood with a crisp pastry top that can also be made with chicken tenderloins. Use a quality marinara mix.
Makes: 6 individual pies or 1 one large
Preparation: 20 minutes
Cooking time: 20 minutes
INGREDIENTS
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
METHOD
- 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. (if using chicken, add to the pan after softening the leek and sauté before adding the flour).
- 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 pastry sheet into 4 squares. Cover each dish with a square and brush with light beaten egg.
- Cut remaining squares diagonally and use to decorate pie tops, overlapping them. Brush with egg and sprinkle with sesame seeds. Bake for 20 minutes until golden brown.