Quick & Easy

Fish chowder pies

Melt-in-your-mouth, flaky butter pastry and a delicious seafood chowder filling make these individual fish pies a winner.
fish chowder pies
6 Item



1.In a large saucepan, melt butter; cook onion, garlic and bacon, stirring, until onion softens.
2.Add flour; cook, stirring, 1 minute. Gradually stir in combined milk and cream; bring to the boil. Add potato; simmer, covered, stirring occasionally, 8 minutes. Add fish; simmer, uncovered, 2 minutes; cool. Stir in chives.
3.Preheat oven to 200°C/180°C fan-forced. Grease six-hole (¾-cup/ 180ml) texas muffin pan.
4.Cut six 12cm rounds from shortcrust pastry; press into pan holes. Brush edges with a little of the egg. Spoon fish chowder into pastry cases.
5.Cut six 9cm rounds from puff pastry; top chowder with puff pastry rounds. Press edges firmly to seal; brush tops with remaining egg. Cut a small slit in top of each pie.
6.Bake pies about 25 minutes. Stand in pan 5 minutes before serving, top-side up, sprinkled with chopped fresh chives.

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