Creamy Garlic Seafood Pot Pie

Ingredients

40g butter
600g mixed seafood eg. white fish cut into chunks, prawn cutlets, scallops, and mussels
1 leek, sliced
2 cloves garlic, crushed
2 tablespoons brandy
250ml PHILADELPHIA Original Cream For Cooking, cream alternative
125g can corn kernels, drained
1/2 cup shredded Parmesan cheese
Salt and white pepper, to taste
6 sheets filo pastry
Olive oil spray

Method

HEAT half the butter in a large saucepan and saute the seafood until just cooked. Remove. Melt the remaining butter and saute the leek and garlic for 3-4 minutes to soften
ADD the brandy and cook until reduced. Add PHILLY, corn, seafood, Parmesan and seasonings, stir to combine. Spoon the seafood mixture into a 24cm pie plate
MAKE a stack of 2 sheets of filo, spraying each layer with oil. Cut into 8 squares and scrunch up. Repeat process with remaining filo, then place on top of the fish mixture
BAKE in a hot oven 200°C for 20 minutes or until pastry is golden. Serve immediately

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