About the Recipe
Delight in the simplicity and rich flavours of our Easy One-Pot Seafood Pie. This hearty dish combines succulent pieces of fish and tender prawns in a creamy, savoury sauce, all topped with a golden, flaky pastry crust. Perfect for a weeknight dinner or a special occasion, this recipe requires minimal preparation and cleanup, making it an ideal choice for busy cooks who want to enjoy a gourmet meal without the hassle.
Ingredients
200g skinless salmon fillet, cut into 2cm pieces
200g peeled green prawns, deveined, tails removed, cut in half crossways
300g baby chat potatoes
50g butter
1 small brown onion, thinly sliced
2 tbsp plain flour
250ml (1 cup) chicken stock
80ml (1 ⁄3 cup) thickened cream
1 tsp finely grated lemon rind
110g (2 ⁄3 cup) frozen peas, thawed
30g baby spinach
1 sheet frozen puff pastry, just thawed
1 egg, lightly whisked
Preparation
Preheat oven to 220°C/200°C fan forced.
Place the potatoes on a microwave-safe plate. Cover with plastic wrap. Microwave on High for 3 minutes or until tender. Set aside to cool slightly. Cut into 2cm pieces.
Meanwhile, place the salmon and prawn in a large flameproof casserole dish. Cover with water. Place over medium heat. Bring to a simmer then use a slotted spoon to transfer the salmon and prawn to a plate and set aside. Discard liquid.
Wipe the dish dry. Melt the butter in the dish over medium heat until foaming. Add the onion. Cook, stirring, for 3 minutes or until softened and translucent but not coloured.
Sprinkle with the flour and cook, stirring, for 1 minute or until combined. Gradually pour in the stock, stirring constantly, until well combined.
Add the cream and lemon rind. Stir until combined. Add the potato, salmon, prawn, peas and spinach. Gently stir until combined then remove from heat.
Use a small sharp knife to cut small slits all over pastry sheet. Top dish with pastry. Press edges to seal. Brush pastry with egg.
Place the dish on a large baking tray. Bake for 25 minutes or until golden.