Seafood Pie with Leek, Garlic & Chives

Photo credit Franz Scheurer, Sydney Fish Market

Flaky pastry, creamy béchamel sauce and succulent seafood – what’s not to love about a creamy seafood pie recipe from the Sydney Fish Market via Cape Cod.

Seafood Pie with Leek, Garlic & Chives
(Serves 4)

2 oz Butter
1/2 leek, washed thoroughly, finely sliced
1 clove garlic, crushed
Salt flakes and freshly ground black pepper, to tast
7-8oz-Cod fillet, skin off, pin-boned, cut into bite-sized pieces
7-8oz piece salmon fillet, skin off, pin-boned, cut into bite-sized pieces
10 shrimp or scallops, peeled, deveined, cut into bite-sized pieces
2 tablespoons dry white wine
1 bunch chives, chopped
2 sheets ready-rolled butter puff pastry
1 egg, lightly beaten

Béchamel Sauce
1 tablespoon salted butter
1 tablespoon flour
1 cup milk
Pinch salt
Pinch freshly grated nutmeg

Make Béchamel Sauce: melt butter in a saucepan over a low heat. Add flour and stir for 2-4 minutes, until it turns sandy. Stirring constantly, gradually add the milk. Increase heat and stir until it boils and thickens. Remove from heat and stir in salt and nutmeg and set aside.

Melt butter in a frying pan over medium heat, stir in leek, garlic and a good pinch of salt, cover and cook for 5 minutes or so, stirring often, until soft but not colored. Stir in fish and prawns, increase heat to high and cook for a minute or 2 until colored all over. Stir in wine and chives and cook for a minute or so until wine boils. Remove from heat and stir in Béchamel Sauce. Taste and add salt and pepper. Set aside to cool.

Preheat oven to 425F.

Roll out 1 sheet of pastry a little if necessary, place a  9 x 9 x 2-inch baking pie pan  upside down on it and cut around it allowing a 2cm margin. Repeat with remaining sheet. Butter and flour the pie dish, line with pastry. Cover pastry with baking paper, fill with dried beans or baking beads and bake for 10-15 minutes, until very lightly colored.

Remove baking paper, place filling in the pie shell and brush edges of pastry with egg. Top with remaining disc of pastry and use a fork to press the edges together well to seal, cut 2 or 3 slashes in the pastry and bake for 15-20 minutes, until golden.


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