Filled with a creamy seafood chowder, these homemade pot pies are a seafood take on a classic, and make for the ultimate comfort meal.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
3 bacon rashers, trimmed, chopped
300ml thickened cream
600g Coles Seafood Marinara Mix
1/3 cup chopped chives
1 sheet frozen puff pastry, just thawed
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Method
Step 1
Preheat oven to 200°C. Grease four 1¼-cup (310ml) ovenproof dishes. Place on a baking tray.
Step 2
Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the cream and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 2-3 mins or until the sauce thickens slightly. Remove from heat. Set aside for 5 mins to cool slightly.
Step 3
Add marinara mix and 1/4 cup of the chive to the bacon mixture in pan and stir to combine. Season. Spoon mixture into the prepared dishes.
Step 4
Use a 12cm round pastry cutter to cut 4 discs from the pastry sheet. Arrange pastry discs over the mixture in the dishes, pressing the edges to seal. Bake for 20 mins or until pastry is puffed and golden. Set aside for 5 mins to cool slightly. Sprinkle with the remaining chive to serve.
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
3 bacon rashers, trimmed, chopped
300ml thickened cream
600g Coles Seafood Marinara Mix
1/3 cup chopped chives
1 sheet frozen puff pastry, just thawed
Description
Filled with a creamy seafood chowder, these homemade pot pies are a seafood take on a classic, and make for the ultimate comfort meal.
Method
Step 1
Preheat oven to 200°C. Grease four 1¼-cup (310ml) ovenproof dishes. Place on a baking tray.
Step 2
Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the cream and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 2-3 mins or until the sauce thickens slightly. Remove from heat. Set aside for 5 mins to cool slightly.
Step 3
Add marinara mix and 1/4 cup of the chive to the bacon mixture in pan and stir to combine. Season. Spoon mixture into the prepared dishes.
Step 4
Use a 12cm round pastry cutter to cut 4 discs from the pastry sheet. Arrange pastry discs over the mixture in the dishes, pressing the edges to seal. Bake for 20 mins or until pastry is puffed and golden. Set aside for 5 mins to cool slightly. Sprinkle with the remaining chive to serve.
