1/2 teaspoon finely grated lemon rind and a squeeze of lemon juice
Salt and freshly ground black pepper, to taste
450g rockling fillets, cut into 2cm cubes
200g scallops, cleaned
125g green prawns, peeled and deveined
9 small button mushrooms, quartered
2 sheets puff pastry, slightly thawed
1 egg lightly beaten, for glazing
Crusty bread, for serving
Method
HEAT oil in a saucepan and saute leek, carrot, celery, corn and bacon for 8-10 minutes until well softened but not coloured
STIR in flour and cook for 1-2 minutes. Add PHILLY, milk, mustard and lemon rind and juice and cook for a further minute or so until thickened. Remove from heat, season to taste and cool for 30 minutes
DIVIDE seafood and mushrooms between 6 x 1 cup capacity ramekins. Spoon thick white sauce over the seafood
CUT pastry into 6 rounds, 11/2cm larger in diameter than the ramekins. Brush undersides of pastry with egg and place rounds on top of the ramekins. Press firmly around the edges
Brush with egg. Bake in a moderately hot oven 190°C for 20-22 minutes or until pastry is crisp and golden. Serve immediately with crusty bread
Tips & Hints
These pies are best enjoyed as soon as they come out of the oven.
