Seafood Chowder Pies
Makes 6 individual 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!
2 leeks, sliced lengthways and then into half moons, rinsed
2 small carrots, diced
1 clove garlic
2tbls plain flour
2 small potatoes, cut into 1cm pieces
450g firm white fish fillets, cut into 2cm pieces
150g smoked cod or haddock, cut into 2cm pieces
150g 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
Irish brown soda bread
• 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 six-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 five minutes before serving with brown soda bread.