Quick & Easy

Seafood mornay pot pies

With a creamy seafood filling and golden pastry lid, these mouthwatering individual pies make for a lovely family dinner.
Seafood mornay pot pies
1H 5M



1.Heat 2 teaspoons of the oil in a large frying pan over moderately high heat. Cook seafood, in batches, for 2 minutes or until seared. Transfer to a colander.
2.Add remaining oil to pan; cook and stir onion for 5 minutes or until soft. Add milk and seafood. Bring to a simmer. Simmer, uncovered, stirring occasionally, for 2 minutes or until seafood is almost cooked. Strain through a fine sieve; reserve cooking liquid. Wipe pan clean.
3.Melt butter in same pan over moderate heat. Add flour; cook and stir for 1 minute or until bubbling. Remove from heat. Stir in reserved cooking liquid. Place over moderate heat; cook and stir for 5 minutes or until sauce boils and thickens.
4.Remove from heat. Stir in cheese, seafood mixture and peas. Season. Cover surface directly with plastic food wrap; cool.
5.Preheat oven to 220°C (200°C fan-forced). Grease 4 x 1¼-cup ovenproof dishes. Place on a baking tray. Brush edge of each dish with egg.
6.Divide seafood among prepared dishes. Top with pastry. Using one hand, press pastry edge to seal, allowing excess pastry to overhang. Brush with remaining egg. Cut a small slit in top of pastry.
7.Bake for 15 minutes or until puffed and golden. Stand for 5 minutes. Serve with salad leaves.

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