Pot pies are the perfect warming treat and these cute little pies can be made in any small round basin as long as it’s 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 don’t 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
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.
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.
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.
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.
Carefully brush the pastry tops with egg. Bake for about 20 mins until golden and piping hot. Serve immediately garnished with fresh rosemary.
If you don’t 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.