Recipe Laura Bakhtiarian | Photos Naomi Giatas
Every bite is like a warm hug!
Time 45 minutes
Makes 10 pies
Ingredients
- 250g I&J Wild Alaskan Red Sockeye Salmon Portions (skin off), cubed
- 500g I&J Raw Prawns (tail off), whole250g I&J King Snapper Fillets (skin on), cubed
- 375g I&J Basa Fillets, cubed
- 250g I&J Barramundi Fillets (skin on), cubed 5 sheets of shortcrust pastry5 sheets of puff pastry
- 1 1⁄2 tbsp olive oil
- 1⁄2 brown onion, finely diced
- 1 cup of frozen peas
- 50g butter
- 500ml whole milk, plus extra for brushing 2 tbsp dry white wine
- 100g crème fraîche
- The zest and juice of 1⁄2 a lemon
- 4 tbsp flat-leaf parsley, chopped
- 4 tbsp dill, chopped
- 1⁄4 nutmeg, ground
- Salt and pepper, to taste
Method
- Preheat your pie maker.
- Cut out 10 rounds of short crust pastry for your pie bases and 10 rounds of puff pastry for your pie lids using the pie maker’s accompanying cutter. Set aside.
- Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook with the lid on for 2–3 minutes or until softened. Add all seafood and cook for a further 5 minutes or until cooked through.
- Meanwhile, add the butter, flour and milk to a separate saucepan and heat over medium heat. Whisk until the butter has melted and you have a smooth, thick white sauce. Add the dry white wine, crème fraîche, lemon zest and juice, parsley and dill, then season to taste with nutmeg, salt and black pepper.
- Once the white sauce has thickened, pour into the seafood pan and stir gently until combined. Add frozen peas and cook for another 2–3 minutes.
- Place the pastry base into the pre-heated pie maker. Carefully scoop 1⁄2 cup of the seafood filling into the pie cavity. Place the pastry top over the filling. Repeat the same process until the pie maker is full.
- Cook the pies according to pie maker instructions until golden brown on top, for approximately 8 minutes. Serve immediately, or leave to cool and freeze for up to 6 months.
We used: I&J Salmon, Raw Prawns, King Snapper, Basa and Barramundi
In 1910, fishermen George Irvin and Carl Johnson formed I&J to tackle the world’s deepest seas in search of the freshest seafood. Their legacy lives on over a century later, with I&J supplying us with the most natural-tasting seafood that is filleted and snap-frozen at sea within hours of every catch. Jump online for more recipes at iandj.com.au/recipes.
