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Seafood pot pies
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Prep Time:
35 minutes
Cook Time:
47 minutes
Total Time:
82 minutes
Easy and delicious fish and seafood pot pies that everyone will love.
Ingredients:
  • 750g medium green prawns
  • 60g butter
  • 1 large leek, white part only, washed, trimmed and thinly sliced
  • 62.50 ml plain flour
  • 750g boneless thick white fish fillets (such as ling or deep sea perch), cut into 3cm cubes
  • 82.50 ml chervil, roughly chopped
  • 4 sheets frozen puff pastry, partially thawed
  • 1 egg, beaten
Instructions:
  • Peel and devein the prawns, saving the shells. Marinate the prawns in a bowl, then chill in the fridge. Cook the prawn shells in water in a saucepan until simmering, then let it gently simmer for 15 minutes. Strain the stock, discard the shells, and keep the liquid.
  • Preheat the oven to 200°C. Lightly grease four 2-cup capacity ovenproof dishes and place on a large baking tray. In a large frying pan over medium heat, melt butter. Add leek and cook for 3-4 minutes until soft. Remove from heat, stir in flour, and return to heat, stirring for 1 minute until bubbly.
  • Take off the heat and gradually pour in 1 cup of the reserved stock. Place back on the heat, stirring continuously, and bring to a boil. Decrease the heat to low and simmer for 2 minutes. Remove from heat.
  • Combine prawns, fish, and chervil with the sauce. Season with salt and pepper, mix well, then distribute into prepared dishes. Top with pastry, brush with beaten egg, sprinkle with black pepper and sea salt flakes. Bake for 25 minutes until golden and crisp. Serve alongside a green salad.

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