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Seafood pie
Seafood pie
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Gourmet Tasmanian Salmon and Australian Prawn pies: impressive, yet simple to prepare.
Ingredients:
  • 750g salmon fillet, cut into 3cm cubes
  • 500g uncooked prawns, shelled, head and tails removed
  • 40g unsalted butter
  • 1 leek, white part only, sliced into rings
  • 1 carrot, peeled and chopped
  • 300g potato
  • 40.00 ml plain flour
  • 515.00 gm milk
  • 180ml fish stock
  • 80ml white wine
  • 82.50 ml chopped flat-leaf parsley
  • Salt and cracked black pepper
  • 3 sheets ready rolled puff pastry, thawed
Instructions:
  • 1. Preheat the oven to 200°C. 2. Bring a large saucepan of water to a gentle simmer over medium heat. 3. Poach the fish and prawns in the simmering water for 1-2 minutes until just cooked. 4. Remove the seafood from the water using a slotted spoon and place on a paper towel to drain.
  • In a large saucepan over medium heat, melt butter until sizzling. Add leek, carrot, and potato, and sauté for 3-4 minutes until just tender. Stir in flour and cook for 2 minutes until golden and bubbly. Slowly pour in milk, stock, and wine mixture, stirring continuously to create a smooth sauce.
  • Thicken sauce by simmering for 2-3 minutes. Add fish and prawns and cook for an additional minute. Stir in parsley, salt, and pepper. Let it cool off the heat for 10 minutes before serving.
  • Transfer the cooled filling into four 2-cup ovenproof dishes. Cut the pastry sheets into rounds using a 4cm-diameter biscuit cutter. Place the pastry rounds on top of the pie dishes' rims without pressing them into the filling. Arrange the rounds neatly over the filling, working from the outside in, until the pie is covered. Brush with egg wash. Repeat the process for the remaining pie dishes. Bake until golden and puffed, about 15 minutes.

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