Seafood Chowder Pies

Ireland is very fortunate to have such an abundance of fresh seafood - so important as part of a varied and healthy diet. I love to experiment with new recipes, but I still come back to old favourites like fish chowder. I fell in love with seafood chowder on a wet October weekend in Doolin when I moved to Ireland many years ago. I use this basic mixture in several different ways - delish over a baked potato too!

Ingredients


  • 50 g butter
  • 2 leeks, sliced lengthways and then into half moons, rinsed
  • 2 small carrots, diced
  • 1 clove garlic
  • 2 tblsp plain flour
  • 2 small potatoes (cut into 1cm pieces)
  • 250 ml milk
  • 125 ml cream
  • 450 g firm white fish fillets (cut into 2cm pieces)
  • 150 g smoked cod or haddock (cut into 2cm pieces)
  • 150 g raw shelled, veined prawns
  • 1/4 cup fresh chives, chopped
  • 2 sheets ready rolled shortcrust pastry
  • 2 sheets ready rolled puff pastry
  • 1 egg, lightly beaten

Method

  1. Melt butter in a large saucepan and cook the leeks, carrots and garlic for 4 minutes.
  2. Add the flour and stir well for 1 minute. Mix the cream and milk and gradually pour in, stirring all the time. Add the potatoes, bring to the boil then reduce to a simmer with the lid on for 8 minutes. Stir occasionally.
  3. Add the fish and prawns and poach for 2 minutes, take off the heat.
  4. Preheat the oven to 200°C. Grease and flour a 6 hole texas muffin tray (180ml capacity). Or you can use individual pie dishes.
  5. Cut out 12cm rounds from the shortcrust pastry and press into the pan holes. Brush the edges with a little eggwash.
  6. Mix the chives gently into the chowder and divide the mixture among the pastry cases.
  7. Cut 9cm rounds from the puff pastry and cover the chowder pies. Press the edges firmly to seal and brush the tops with the remaining egg. Cut a small slit in the lid of each pie.
  8. Bake for about 25 minutes. Stand in the pan for 5 minutes before serving with brown soda bread.




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