Creamy seafood pie
8
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
King prawns, salmon and smoked cod smothered in a creamy topping and baked in a pastry case.
Ingredients
Olive oil
2 tsp
Leek
1 whole, thinly sliced, washed, drained
Celery
2 stick(s), chopped
Plain flour
2 tbs
Reduced-fat milk
1 cup(s), (250ml)
Smoked cod
200 g, chopped
Skinless salmon
300 g, chopped
Raw peeled prawns
12 medium
Frozen green peas
½ cup(s), (60g)
Fresh lemon rind
2 tsp, grated
Fresh dill
1 tbs, finely chopped
Reduced-fat puff pastry
1 sheet(s), just thawed
Egg(s)
1 medium, lightly beaten
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan forced. Lightly spray four 11/2 (375ml) ramekin dishes with oil.
2
Heat olive oil in a large non-stick frying pan over medium-high heat. Add leek and celery and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 2 minutes. Gradually add milk and ½ cup (125ml) water and cook, stirring, for 2 minutes or until sauce boils and thickens. Reduce heat to low. Add cod, salmon and king prawns and cook for 5 minutes or until just cooked through. Add frozen peas, lemon rind and dill, stirring to combine. Spoon seafood mixture into prepared ramekins.
3
Cut pastry into 4 squares. Brush edges of ramekins with egg. Place pastry over filling and trim edges, pressing to seal. Brush tops with remaining egg. Using a fork or skewer, lightly pierce tops to allow steam to escape. Place ramekins on a baking tray. Bake for 25–30 minutes or until puffed and golden. Serve immediately.
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