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Seafood pies
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Make and freeze mini pies for easy baking later.
Ingredients:
  • 80g butter
  • 1 leek, pale section only, thinly sliced
  • 200g Swiss brown mushrooms, trimmed, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 2.5cm pieces
  • 9.20 gm olive oil
  • 500g green prawns, peeled, deveined
  • 400g firm white fish fillet (such as ling), cut into 2cm pieces
  • 300g scallops, cleaned, halved
  • 40.00 ml chopped fresh dill
  • 50g (1/3 cup) plain flour
  • 125ml (1/2 cup) white wine
  • 500ml (2 cups) warm milk
  • 5.90 gm Dijon mustard
  • 80g (1 cup) coarsely grated vintage cheddar
  • 1.25kg Sebago (brushed) potatoes (see note), peeled, cut into 4cm pieces
  • 20g butter
  • 125ml (1/2 cup) warm milk
  • 65g (3/4 cup) coarsely grated vintage cheddar
Instructions:
  • For the potato topping, boil the potato in a large saucepan filled with cold water until very tender, about 20 minutes.
  • In a sizzling pan over medium-high heat, melt 20g of butter. Sauté leek and mushroom for 6 minutes until softening. Then, toss in the asparagus and cook for 1 more minute. Transfer everything to a spacious bowl and wipe the pan clean.
  • Heat the oil in a hot pan, then quickly sear the prawns, fish, and scallop until lightly browned. Transfer to a bowl and mix in the dill.
  • In a saucepan over medium heat, melt the remaining butter until foamy. Remove from heat, then stir in the flour. Return to heat, cook for 2 minutes until light golden. Gradually whisk in the wine and milk until smooth. Bring to a boil, stirring until thickened. Simmer for 2 minutes. Add mustard and cheddar, then mix into the seafood.
  • Preheat the oven to 200°C. Line 2 baking trays with non-stick baking paper. Divide the seafood mixture evenly among six 500ml (2-cup) capacity ovenproof freezerproof dishes.
  • After draining the potato, return it to the pan and cook over medium-high heat for 2 minutes until moisture evaporates. Remove from heat and mash with butter until almost smooth. Stir in milk until smooth. Spread the potato mixture over the pies using a fork. Top with cheddar cheese before serving. (Note: To freeze, follow instructions in the note section).
  • Place in the oven until lightly golden, typically for 20-25 minutes. Serve warm.

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