Seafood pot pies

These fish and seafood pot pies are surprisingly simple to make and will go down swimmingly.

Shell and devein the prawns, reserving the shells. Place the prawns into a bowl, cover and refrigerate. Place the shells in a large saucepan and cover with cold water. Place over a high heat and bring to a simmer. Reduce heat to medium low and gently simmer for 15 minutes. Drain the stock through a sieve, reserving the liquid. Discard the shells.
Preheat the oven to 200°C. Lightly grease 4 x 2-cup capacity ovenproof dishes and place on a large baking tray. Melt the butter in a large frying pan over a medium heat. When sizzling, add the leek and cook, stirring occasionally, for 3-4 minutes or until soft. Remove from the heat and stir in the flour. Return to the heat and stir for 1 minute or until the mixture is bubbly.
Remove from the heat and slowly add 1 cup of the reserved stock. Return to the heat, stirring constantly, and bring to the boil. Reduce the heat to low and simmer for 2 minutes. Remove from the heat.
Add the prawns, fish and chervil to sauce. Season with salt and pepper. Stir the sauce until well combined then spoon into prepared dishes. Cover dishes with pastry and trim to fit. Brush with beaten egg and sprinkle with freshly ground black pepper and sea salt flakes. Bake for 25 minutes or until pastry is golden and crisp. Serve with a green salad.

Source

750g medium green prawns

60g butter

1 large leek, white part only, washed, trimmed and thinly sliced

1/4 cup plain flour

750g boneless thick white fish fillets , cut into 3cm cubes

1/3 cup chervil, roughly chopped

4 sheets frozen puff pastry, partially thawed

1 egg, beaten

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