Fish chowder pies

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

  • 15 mins preparation
  • 25 mins cooking
  • Makes 6 Item
  • Print


Fish chowder pies
  • 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
  • 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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