Seafood pot pies

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Seafood pot pies
Seafood pot pies
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Pot pies are the perfect warming treat and these cute little pies can be made in any small round basin as long as itís ovenproof. The shellfish filling makes a refreshing change from meat and the crumbly pastry goes hand in hand. They are ideal for lunch or a light supper, and donít forget some bread to mop up the creamy soupy sauce!


15g butter
2 garlic cloves, crushed
1 small onion, finely chopped
225ml fish stock
150ml double cream
A few sprigs fresh rosemary
550g cooked mixed shellfish, thawed if frozen
Salt and freshly ground black pepper
250g shortcrust pastry
1 egg, beaten, to glaze

If you donít like shellfish, use the same quantity of cubed white fish fillets or a mix with salmon. For an extra special starter for your guests, make up the sauce with dry white wine instead of stock.


  1. Pre-heat oven to 220C/425F/Fan 200C/Gas Mark 7. Melt the butter in a saucepan and gently fry the garlic and onion for 5 mins, stirring, until softened. Leave to cool then stir in the stock and cream.
  2. Put a sprig of rosemary in the bottom of each of 4 x 300ml, 10cm diameter ramekins or small round ovenproof dishes. Spoon over the shellfish, season lightly and place on a baking tray.
  3. Divide the pastry into 4 and roll out each piece thinly on a lightly floured surface to form 15cm squares. Make a small slit in the centre of each.
  4. Spoon the creamy stock over the shellfish and brush the outside top edge of the dishes with water. Drape a pastry square over the basins and press down well to make a good seal.
  5. Carefully brush the pastry tops with egg. Bake for about 20 mins until golden and piping hot. Serve immediately garnished with fresh rosemary.

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