Name: Fish chowder pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 40 gram butter; 1 medium brown onion, coarsely chopped; 1 clove garlic, crushed; 3 rindless bacon rashers, coarsely chopped; 2 tablespoon plain flour; 1 cup (250 millilitres) milk; 1/2 cup (125 millilitres) cream; 2 small potatoes, cut into 1cm pieces; 600 gram firm white fish fillets, cut into 2cm pieces; 1/4 cup finely chopped fresh chives; 2 sheets shortcrust pastry; 1 egg, beaten lightly; 2 sheets puff pastry

Fish chowder pies

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

Skip to Recipe

Makes 6 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

40 gram butter

1 medium brown onion, coarsely chopped

1 clove garlic, crushed

3 rindless bacon rashers, coarsely chopped

2 tablespoon plain flour

1 cup (250 millilitres) milk

1/2 cup (125 millilitres) cream

2 small potatoes, cut into 1cm pieces

600 gram firm white fish fillets, cut into 2cm pieces

1/4 cup finely chopped fresh chives

2 sheets shortcrust pastry

1 egg, beaten lightly

2 sheets puff pastry

Method

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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