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Easy one-pot seafood pie

Try our take on fisherman’s pie, we’ve swapped traditional mash for puff pastry to slash prep time to just 20 mins! The creamy mornay sauce will have the whole family coming back for more.

558 calories per serve

Allergens: Recipe may contain gluten, tree nuts, milk, fish and shellfish.

More nutrition information >

13 Ingredients


  • 300g baby coliban (chat) potatoes

  • 200g skinless salmon fillet, cut into 2cm pieces

  • 200g peeled green prawns, deveined, tails removed, cut in half crossways

  • 50g butter

  • 1 small brown onion, thinly sliced

  • 2 tbsp plain flour

  • 250ml (1 cup) Massel Stock Chicken Style

  • 80ml (1 ⁄3 cup) thickened cream

  • 1 tsp finely grated lemon rind

  • 110g (2 ⁄3 cup) frozen peas, thawed

  • 30g baby spinach

  • 1 sheet frozen puff pastry, just thawed

  • 1 egg, lightly whisked

4 Method Steps


  • Step 1

    Preheat oven to 220°C/200°C fan forced. Place the potatoes

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    (300g baby coliban (chat) potatoes) on a microwave-safe plate. Cover with plastic wrap. Microwave on High for 3 minutes or until tender. Set aside to cool slightly. Cut into 2cm pieces (200g skinless salmon fillet, cut into 2cm pieces).


  • Step 2

    Meanwhile, place the salmon and prawn (200g peeled green prawns, deveined, tails removed, cut in half crossways) in a large flameproof casserole dish. Cover with water. Place over medium heat. Bring to a simmer then use a slotted spoon to transfer the salmon and prawn to a plate and set aside. Discard liquid.

  • Step 3

    Wipe the dish dry. Melt the butter (50g butter) in the dish over medium heat until foaming. Add the onion (1 small brown onion, thinly sliced). Cook, stirring, for 3 minutes or until softened and translucent but not coloured. Sprinkle with the flour (2 tbsp plain flour) and cook, stirring, for 1 minute or until combined. Gradually pour in the stock, stirring constantly, until well combined. Add the cream (80ml (1 ⁄3 cup) thickened cream) and lemon rind (1 tsp finely grated lemon rind). Stir until combined. Add the potato, salmon, prawn, peas (110g (2 ⁄3 cup) frozen peas, thawed) and spinach (30g baby spinach). Gently stir until combined then remove from heat.

  • Step 4

    Use a small sharp knife to cut small slits all over pastry sheet. Top dish with pastry (1 sheet frozen puff pastry, just thawed). Press edges to seal. Brush pastry with egg (1 egg, lightly whisked). Place the dish on a large baking tray. Bake for 25 minutes or until golden.
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Image by Vanessa Levis

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