Many of you would know Rozanne from her foodie slot on the Pat Kenny Show on RTÉ Radio 1 for the last 4 years. Or ...
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
Melt butter in a large saucepan and cook the leeks, carrots and garlic for 4 minutes.
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.
Add the fish and prawns and poach for 2 minutes, take off the heat.
Preheat the oven to 200°C. Grease and flour a 6 hole texas muffin tray (180ml capacity). Or you can use individual pie dishes.
Cut out 12cm rounds from the shortcrust pastry and press into the pan holes. Brush the edges with a little eggwash.
Mix the chives gently into the chowder and divide the mixture among the pastry cases.
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.
Bake for about 25 minutes. Stand in the pan for 5 minutes before serving with brown soda bread.