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.

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook