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Photo of Creamy seafood pie by WW

Creamy seafood pie

Total Time
1 hr 5 min
20 min
45 min
King prawns, salmon and smoked cod smothered in a creamy topping and baked in a pastry case.


Olive oil

2 tsp


1 whole, thinly sliced, washed, drained


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


1 medium, lightly beaten

Oil spray

2 x 3 second spray(s)


  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.


SERVING SUGGESTION: Mixed salad leaves