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Easy one-pot seafood pie recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious fisherman's pie with puff pastry crust and creamy mornay sauce. Ready in just 20 minutes, a family favorite!
Ingredients:
  • 300g baby coliban (chat) potatoes
  • 200g skinless salmon fillet, cut into 2cm pieces
  • 200g peeled green prawns, deveined, tails removed, cut in half crossways
  • 40.00 ml plain flour
  • 250ml (1 cup) Stock Chicken Style
  • 80ml (1 ⁄3 cup) thickened cream
  • 1 tsp finely grated lemon rind
  • 110g (2 ⁄3 cup) frozen peas, thawed
  • 30g baby spinach
  • 1 sheet frozen puff pastry, just thawed
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 220°C/200°C fan forced. Arrange the potatoes on a microwave-safe plate and cover with plastic wrap. Microwave on High for 3 minutes until tender, then let cool slightly before cutting into 2cm pieces.
  • Place the salmon and prawn in a large flameproof casserole dish and cover with water. Simmer over medium heat, then gently transfer the salmon and prawn to a plate using a slotted spoon. Discard the liquid.
  • Pat the dish dry. Melt the butter in the dish over medium heat until foamy. Sauté the onion for 3 minutes until soft but not browned. Sprinkle in the flour and cook for 1 minute. Slowly pour in the stock while stirring. Mix in the cream and lemon zest. Add the potato, salmon, prawns, peas, and spinach. Gently combine and take it off the heat.
  • Take a small sharp knife and make small slits all over the pastry sheet. Place the pastry on top of the dish and press the edges to seal it. Brush the pastry with egg, then place the dish on a large baking tray. Bake for 25 minutes or until golden brown.

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