Name: Seafood mornay pot pies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 3 teaspoon vegetable or olive oil; 600 gram seafood marinara mix; 1 brown onion, finely chopped; 1 1/2 cup milk; 60 gram butter, coarsely chopped; 1/4 cup plain flour; 1/2 cup coarsely grated tasty cheese; 1 cup frozen peas; 1 egg, lightly whisked; 1 sheet frozen puff pastry, cut into quarters; mixed salad leaves, to serve

Ingredients

3 teaspoon vegetable or olive oil

600 gram seafood marinara mix

1 brown onion, finely chopped

1 1/2 cup milk

60 gram butter, coarsely chopped

1/4 cup plain flour

1/2 cup coarsely grated tasty cheese

1 cup frozen peas

1 egg, lightly whisked

1 sheet frozen puff pastry, cut into quarters

mixed salad leaves, to serve

Method

1.Heat 2 teaspoons of the oil in a large frying pan over moderately high heat. Cook seafood, in batches, for 2 minutes or until seared. Transfer to a colander.

2.Add remaining oil to pan; cook and stir onion for 5 minutes or until soft. Add milk and seafood. Bring to a simmer. Simmer, uncovered, stirring occasionally, for 2 minutes or until seafood is almost cooked. Strain through a fine sieve; reserve cooking liquid. Wipe pan clean.

3.Melt butter in same pan over moderate heat. Add flour; cook and stir for 1 minute or until bubbling. Remove from heat. Stir in reserved cooking liquid. Place over moderate heat; cook and stir for 5 minutes or until sauce boils and thickens.

4.Remove from heat. Stir in cheese, seafood mixture and peas. Season. Cover surface directly with plastic food wrap; cool.

5.Preheat oven to 220°C (200°C fan-forced). Grease 4 x 1¼-cup ovenproof dishes. Place on a baking tray. Brush edge of each dish with egg.

6.Divide seafood among prepared dishes. Top with pastry. Using one hand, press pastry edge to seal, allowing excess pastry to overhang. Brush with remaining egg. Cut a small slit in top of pastry.

7.Bake for 15 minutes or until puffed and golden. Stand for 5 minutes. Serve with salad leaves.

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.

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Ingredients

Method

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