Switch up your Easter lunch and try this flavoursome seafood chowder pie. Covered in crispy puff pastry, it’s a twist on the classic.
Serves66
Cook time45 mins45 minutes
Prep time10 mins10 minutes, + 15 mins cooling time
+ 15 mins cooling time
Start by preheating the oven to 200 degrees Celsius. Using a small serrated knife, cut down the sides of the corn cobs to release the kernels. Next, heat oil in a large saucepan over medium-high heat. Cook the leek and bacon, stirring, for five minutes or until the leek softens.
Add the potato, corn and celery. Cook, stirring, for two minutes or until just heated through. Add the butter and cook for one minute or until the butter melts. Sprinkle over the flour and cook, stirring, for one to two minutes or until well combined. Add the milk and cook, stirring constantly, for three to four minutes or until the sauce boils and thickens.
Set aside for 15 minutes to cool slightly. Stir in the salmon, cod, chives, dill and cream and season with salt and pepper. Spoon the mixture into an ovenproof dish. Place the pastry sheets on a clean work surface and lightly brush with egg. Using a five centimetre round pastry cutter, cut discs from the pastry.
Arrange the discs over the salmon mixture and brush with the remaining egg. Sprinkle with salt. Pop in the oven and bake for 25 to 30 minutes or until the pastry is puffed and golden. Sprinkle with dill sprigs and serve with lemon wedges. This golden seafood chowder pie makes a mouth-watering main for your next get together.
Ingredients
2 corn cobs, husks and silk removed
2 tsp olive oil
1 leek, pale section only, thinly sliced
2 bacon rashers, finely chopped
2 potatoes, peeled, finely chopped
2 celery sticks, finely chopped
40g butter, chopped
1/4 cup (35g) plain flour
2 cups (500ml) milk
4 Coles Tasmanian Skinless Salmon Portions, coarsely chopped
1 smoked cod fillet, coarsely chopped
2 tbs finely chopped chives
2 tbs coarsely chopped dill
1/2 cup (125ml) pouring (pure) cream
2 1/2 sheets puff pastry, just thawed
1 Coles Australian Free Range Egg, lightly whisked
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Use a small serrated knife to cut down the sides of the corn cobs to release the kernels.
Step 2
Heat the oil in a large saucepan over medium-high heat. Cook leek and bacon, stirring, for 5 mins or until leek softens. Add potato, corn and celery and cook, stirring, for 2 mins or until just heated through. Add butter and cook for 1 min or until butter melts. Sprinkle over flour and cook, stirring, for 1-2 mins or until well combined. Add the milk and cook, stirring constantly, for 3-4 mins or until sauce boils and thickens. Set aside for 15 mins to cool slightly. Stir in salmon, cod, chives, dill and cream. Season.
Step 3
Spoon mixture into a 10-cup (2.5L) ovenproof dish. Place pastry sheets on a clean work surface. Lightly brush with egg. Use a 5cm round pastry cutter to cut discs from the pastry. Arrange the discs over the salmon mixture. Brush with remaining egg. Sprinkle with salt.
Step 4
Bake for 25-30 mins or until the pastry is puffed and golden.
Prep time10 mins10 minutes, + 15 mins cooling time
+ 15 mins cooling time
Ingredients
2 corn cobs, husks and silk removed
2 tsp olive oil
1 leek, pale section only, thinly sliced
2 bacon rashers, finely chopped
2 potatoes, peeled, finely chopped
2 celery sticks, finely chopped
40g butter, chopped
1/4 cup (35g) plain flour
2 cups (500ml) milk
4 Coles Tasmanian Skinless Salmon Portions, coarsely chopped
1 smoked cod fillet, coarsely chopped
2 tbs finely chopped chives
2 tbs coarsely chopped dill
1/2 cup (125ml) pouring (pure) cream
2 1/2 sheets puff pastry, just thawed
1 Coles Australian Free Range Egg, lightly whisked
Pinch of sea salt flakes
Description
Switch up your Easter lunch and try this flavoursome seafood chowder pie. Covered in crispy puff pastry, it’s a twist on the classic.
Method
Step 1
Preheat oven to 200°C. Use a small serrated knife to cut down the sides of the corn cobs to release the kernels.
Step 2
Heat the oil in a large saucepan over medium-high heat. Cook leek and bacon, stirring, for 5 mins or until leek softens. Add potato, corn and celery and cook, stirring, for 2 mins or until just heated through. Add butter and cook for 1 min or until butter melts. Sprinkle over flour and cook, stirring, for 1-2 mins or until well combined. Add the milk and cook, stirring constantly, for 3-4 mins or until sauce boils and thickens. Set aside for 15 mins to cool slightly. Stir in salmon, cod, chives, dill and cream. Season.
Step 3
Spoon mixture into a 10-cup (2.5L) ovenproof dish. Place pastry sheets on a clean work surface. Lightly brush with egg. Use a 5cm round pastry cutter to cut discs from the pastry. Arrange the discs over the salmon mixture. Brush with remaining egg. Sprinkle with salt.
Step 4
Bake for 25-30 mins or until the pastry is puffed and golden.
