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'No fuss' seafood chowder pot pies

Jessica Brook
Jessica Brook

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No-fuss seafood chowder pot pies.
No-fuss seafood chowder pot pies. James Moffatt

Fish pie is about as comforting as food gets, and this simple no-fuss version is no exception.

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Ingredients

  • 600g peeled green prawns, chopped

  • 200g snapper fillet, chopped

  • 200g hot smoked salmon, flaked

  • 2 tbsp plain flour

  • 200ml creme fraiche

  • kernels from 2 corn cobs

  • 1 leek, thinly sliced

  • 1 long green chilli, finely chopped

  • 1 tsp finely grated lemon zest

  • 2/3 cup fish stock, warmed

  • 4 sheets frozen butter puff pastry, thawed 

  • 1 egg, lightly beaten

Method

  1. Step 1

    Preheat the oven to 180C fan-forced (200C conventional). Place the prawns, snapper, salmon and flour in a bowl and gently toss to coat. Add the creme fraiche, corn, leek, chilli and lemon zest and mix to combine. 

  2. Step 2

    Season with salt and pepper and divide between 4 x 1 1/2 cup capacity ovenproof dishes. Top with stock. 

  3. Step 3

    Cut the pastry sheets into circles that are 3cm larger than the ramekins. Brush the ramekin edge with beaten egg to help it stick, press a pastry on top, then brush the top of the pastry with egg. Sprinkle with pepper.

  4. Step 4

    Place on a baking tray and bake for 30 minutes, then serve.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/no-fuss-seafood-chowder-pot-pies-20220928-h26s5b.html