Seafood Pot Pies

Name: Seafood Pot Pies
Yield: 4
Cuisine: British
Ingredients: 400g blue-eye trevalla fillet pieces, skin off, pin-boned; 50g butter; 1 leek, white and pale green part, washed well and finely sliced; 1 cob corn, kernels removed; 1 carrot, peeled and finely chopped; 250g green peas in the pod, shelled; 1 1/2 tablespoons plain flour; 360ml buttermilk or milk, plus extra for brushing; 1/2 bunch chives, finely sliced; 445g shortcrust pastry

I love a pot pie 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

Ingredients

400g blue-eye trevalla fillet pieces (or other firm white fish), skin off, pin-boned (14oz)
50g butter (2oz)
1 leek, white and pale green part, washed well and finely sliced
1 cob corn, kernels removed
1 carrot, peeled and finely chopped
Salt flakes and freshly ground black pepper, to taste
250g green peas in the pod, shelled (9oz; about 100g/3½oz shelled)
1½ tablespoons plain flour (18g/¾oz)
360ml buttermilk or milk, plus extra for brushing (¾ pint)
½ bunch chives, finely sliced
445g shortcrust pastry (1lb)

Method

Preheat oven to 180°C (355°F).
Cut fish into small chunks. Set aside.
Melt butter in a frying pan over medium heat.
Add leek, corn, carrot and a good sprinkle of salt.
Reduce heat, cover, and cook for about 15 minutes, stirring occasionally, until carrot is tender.
Stir in peas then add flour and pepper and cook for 2 minutes, stirring frequently.
Add buttermilk or milk, increase heat to high and stir until mixture comes to the boil, then reduce heat and stir for another minute.
Remove from heat, stir in fish and chives and divide between 4 x 375ml ramekins or dishes (1½ cup/¾ pint capacity).
Cut pastry discs large enough to cover the top with a little overhang.
Top ramekins with pastry and press the edges down to seal, brush with milk, make a slash in the top.
Cut fish or other shapes from the pastry off-cuts to decorate the tops of the pies if you like.
Bake for 25 minutes or so, until golden.
Serve seafood pot pies with your favourite salad.