A Pot Pie is a savoury pie baked in a deep dish, usually with pastry only on the top. These Snapper Pot Pies are made in deep dishes, the savoury filling combines leeks, salmon fillets and cream. There is no need to make pastry, we have used packet puff pastry sheets for a quick and flakey crust. You can use any seafood, scallops, prawns or blue cod will work.
Serves 4
Ingredients:
60g butter
2 leeks, white part only, sliced
¼ cup plain flour
2 cups fish stock
¼ cup lemon juice
½ cup cream
1kg snapper fillets, cut into large pieces
375g packet puff pastry sheets
1 egg, lightly beaten
Method:
Preheat oven to 200C. Melt butter in a frying pan over medium-high heat. Add leek and cook for 4-5 minutes. Add flour and stir to combine. Remove pan from heat, add stock and lemon juice, stirring until combined. Return to heat and stir until sauce comes to the boil.
Reduce heat and simmer for 3 minutes. Add cream and stir until combined. Season with salt and white pepper.
Place fish in 4 individual baking dishes. Pour leek sauce over the fish. Lay pastry over each dish, folding in edges. Brush with egg wash; sprinkle with sea salt flakes. Bake for 30 minutes or until pastry is golden.
Serve immediately.
