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.
More from Recipes
More from Recipes
