Name: Seafood chowder pot pie
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: softened butter for greasing; 800 gram cooked Greenshell mussels; 2 tablespoon olive oil; 3 rashers rindless bacon, diced; 1 small kumara, peeled and diced; 1 large potato, peeled and diced; 1 onion, peeled and diced; 1/2 cup dry white wine; 1 cup water; 1 cob precooked sweet corn or 125g frozen corn; 200 gram raw prawn meat; 1 cup fresh cream; 2 tablespoon chopped parsley; salt and freshly ground black pepper; 1 sheet ready-rolled puff pastry; 1 egg, beaten, mixed with milk to glaze; sesame seeds to garnish

Seafood chowder pot pie

Two comforting meals collide in this seafood chowder pot pie recipe. Creamy seafood chowder soup is encased in golden pastry and baked to perfection - heaven!

This recipe first appeared in Food magazine issue 72.

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Ingredients

softened butter for greasing

800 gram cooked Greenshell mussels

2 tablespoon olive oil

3 rashers rindless bacon, diced

1 small kumara, peeled and diced

1 large potato, peeled and diced

1 onion, peeled and diced

1/2 cup dry white wine

1 cup water

1 cob precooked sweet corn or 125g frozen corn

200 gram raw prawn meat

1 cup fresh cream

2 tablespoon chopped parsley

salt and freshly ground black pepper

1 sheet ready-rolled puff pastry

1 egg, beaten, mixed with milk to glaze

sesame seeds to garnish

Method

1.Preheat the oven to 220°C and grease 4 x 10.5cm ovenproof dishes with butter.

2.Remove the mussels from the shells, discarding any that haven’t opened, and chop them into pieces.

3.Heat the oil in a large pan, add the diced bacon, kumara, potato and onion and stir to combine. Cover the pan and cook gently for 10 minutes.

4.Add the wine, water and sweet corn and cook the chowder for 5 minutes, uncovered. Add the mussel meat, prawns, cream, parsley and seasoning. Simmer the chowder for 2 minutes. Set it aside.

5.Cut the pastry sheet into 4 and set it aside for a minute. Divide the chowder between the dishes. Top each with pastry and press the edges to the dish to secure. Glaze the pastry with the egg wash and prick each lid a few times with a sharp knife. Sprinkle over the sesame seeds.

6.Place the dishes on an oven tray and bake the pies in the middle of the preheated oven for 12 minutes until golden.

You can use 15 fresh raw mussels in place of precooked mussels. Scrub them clean and remove the beards. Steam them in half a cup of white wine in a covered pan for 2-3 minutes. Remove the shells and chop the mussels into piece

Note

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Ingredients

Method

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