For the best home made, perfectly crusty pies this individual seafood pies recipe is unrivalled. With a mouth watering mix of scallops, prawns and mushrooms, this recipe is a great idea for barbecues and parties.
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.
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