Seafood Pie with Local White Fish
Tender local white fish and juicy prawns baked in a rich, creamy leek sauce under a flaky golden puff pastry crust.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •20 cm ceramic pie dish
- •Medium saucepan or frypan
- •Whisk
- •Pastry brush
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 30 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced).
- 2
Melt the butter in a frypan over medium heat.
- 3
Add the sliced leek and cook for 5 minutes until soft and sweet.
- 4
Stir in the plain flour and cook for 1 minute while stirring constantly.
- 5
Gradually whisk in the stock and thickened cream until smooth and gently simmering.
- 6
Stir through the Dijon mustard, chopped fresh herbs, and frozen peas.
- 7
Remove the pan from the heat and fold in the raw fish and prawns.
- 8
Spoon the seafood mixture evenly into a 20 cm pie dish.
- 9
Place the puff pastry sheet over the top and trim the excess edges.
- 10
Press the pastry edges onto the rim to seal and cut a small centre slit.
- 11
Brush the top pastry surface evenly with the beaten egg wash.
- 12
Bake for 30 to 35 minutes until the pastry is puffed and golden brown.
Chef's tips
Do not pre-cook the fish and prawns in the pan; they cook gently in the oven sauce to stay tender and juicy. Allow the pie to stand for 5 to 10 minutes before serving so the creamy filling sets slightly.
Ingredient substitutions
- firm white fish fillets → firm blue grenadier, flathead, or ling fillets
- thickened cream → full-cream milk mixed with an extra tablespoon of plain flour for a lighter sauce
- puff pastry → mashed potato topping for a traditional shepherd-style seafood pie
Storage
Store leftovers covered in the refrigerator for up to two days.
Reheating
Reheat uncovered in an oven preheated to 180°C for 15 to 20 minutes until heated through and crisp.
Common mistakes to avoid
- •Pre-cooking the seafood in the pan, which leads to tough fish and rubbery prawns.
- •Pouring boiling sauce into a dish and topping immediately with warm pastry, making the pastry soggy.
- •Forgetting to cut a steam vent in the pastry lid, which stops the top from crisping.
Serving suggestions
Cooked Seafood Pie with Local White Fish?
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