I love pot pies as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill them with virtually anything you like. So, with a roll of Carême sour cream shortcrust pastry in the freezer, they’re a great way to use up leftovers too. This seafood pot pie recipe is super versatile, use any firm fish you like or a mixture, ling and salmon work well as does prawn meat, add some smoked fish too if you like. I use buttermilk for a little extra tang, but substitute regular milk if that’s what you have, or replace some or all of it with fish stock or vegetable stock. As for vegies and herbs, use my recipe as a starting point and add whatever you have on hand. I told you this is a versatile recipe, I sometimes even make it with chicken instead of seafood. Go retro and serve a simple iceberg salad on the side (see video below). For a wine match I love an Aussie chardonnay with a bit of body. Piggs Peake Hogshead chardonnay walks the line rather nicely, it’s a bigger style and the oak is definitely there but beautifully integrated. It marries deliciously with the richness of the buttery white sauce and pastry.
Serves 4
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