'No fuss' seafood chowder pot pies

Name: 'No fuss' seafood chowder pot pies
Cook time: 1 h
Yield: 4
Cuisine: British
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

Jessica Brook

Updated February 16, 2023,first published September 28, 2022

No-fuss seafood chowder pot pies. James Moffatt

easyTime:30 mins - 1 hourServes:4

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

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

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.
Step 2
Season with salt and pepper and divide between 4 x 1 1/2 cup capacity ovenproof dishes. Top with stock.
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.
Step 4
Place on a baking tray and bake for 30 minutes, then serve.

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