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Recipe Laura Bakhtiarian | Photos Naomi Giatas 

Every bite is like a warm hug! 

Time 45 minutes

Makes 10 pies


  • 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


  • 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



Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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