What better way to warm up a chilly Adelaide winter than to tuck into a creamy Seafood Pie with Puff Pastry?
This pie builds on the basics of a white béchamel sauce, but then goes so much further- adding leeks, dill, potatoes, a touch of Dijon mustard and (perhaps) a dash of chili pepper. And did I forget to mention the splash of white wine?
As for the seafood component of your seafood pie, the skies the limit! I used snapper, scallops, shrimp and oysters (however I noticed one of my guests politely trying to avoid the oysters on her plate). After serving the pie, you could also add a few cooked mussels in their shells for added flavor and visuals.
Here’s a photo of my seafood pie contents before I added the white sauce and the puff pastry ‘lid’ on top:
Although I often make my own puff pastry, I used frozen pastry here and it worked just fine.
The first time I made this pie, I made it a bit ‘too creamy’ in my opinion and left out the shrimp, which I found later adds a nice texture to the pie:
First attempt at making the Seafood Pie- maybe a bit too creamy?
The good thing about this pie is that it is very adaptable- add your favorite seafood and dial up or down the creaminess by adjusting the amount of bechamel sauce.
Here, I sneaked in a little octopus and added a few cooked mussels in their shells right before serving the pie.
Pre-heat oven at 400 F (200 C). Peel and slice the potatoes. Place in a pan of cold water, bring to soft boil and cook until the potatoes are soft but still a bit firm. Drain and set aside. In a separate pan, soften the onion, garlic, chopped leak and chili (if using) in several tablespoons of olive oil: cook for 2-3 minutes. Add the white wine, seafood, potatoes and peas and diced carrots; stir and cook over medium-low heat for several minutes and then set aside. Prepare the white Béchamelsauce: over medium-low heat, melt the butter then add the flour and stir to make a paste. Increase the heat a little, then gradually stir in the milk until the sauce thickens. Season sauce with salt and pepper to taste. Add the white sauce to the fish/potato mixture and stir. The mixture should be moist but not too runny. Add the Dijon mustard and dill; season with salt and pepper to taste. Pour the mixture into a large pie pan or shallow casserole disk. Place the thawed puff pastry on top of the mixture and trim the edges to fit. Brush the pastry with egg wash and bake in oven for approximately 25-30 minutes until the pastry puffs up and turns golden brown. To make this pie more creamy, just add a bit more bechamel sauce.Creamy Seafood Pie in Puff Pastry
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11 Comments
John / Kitchen Riffs
July 21, 2019 at 9:05 amWhat a nice dish! I make meat pies from time to time, but rarely a seafood one. Gotta try this — thanks.
Mary
July 21, 2019 at 12:23 pmThis recipe sounds great! Could I use ordinary pie crust instead of puff pastry?
Fran Flint
July 21, 2019 at 12:40 pmMary, thanks so much for stopping by my blog! Yes, you could use regular pie crust, although it wouldn’t be quite as ‘flaky’ as puff pastry. Hope you enjoy your pie!
David Scott Allen
July 22, 2019 at 8:58 amWell, this just makes me so happy. First, I love seafood. Second, if you add cream and butter (puff pastry), it gets so much better! Third, we have a long-term guest who won’t eat fish or seafood and I am feeling deprived!
lisaiscooking
July 26, 2019 at 6:20 amI love the mix of seafood! Looks so good with the crispy puff pastry crust.
Juliana
July 27, 2019 at 5:42 amSeafood pie? Yes, I am in…looks amazing Fran, creamy filling with flaky puff dough…thanks for the inspiration.
Have a wonderful weekend!
Tanza Erlambang
July 28, 2019 at 11:24 pmlook delicious…yummy
Raymund
August 2, 2019 at 12:17 pmI would definitely prefer this over any chicken pot pie or beef steak pie, as a seafood lover this is a slice of heaven for me
mimi rippee
August 12, 2019 at 7:13 amOh, this is lovely. My daughter and British boyfriend are coming again for Thanksgiving and I think I’ll make this. The filling is wonderful, and I love the puff pastry top. Last year I made more of a British fish pie and it was also good but we were eating it for days… I made it way too large!
Sonia Abi-Habib
November 23, 2020 at 3:01 pmMade something very similar before. A favorite! Just wondering- can it be prepared in advance- if so- do you refrigerate or freeze?
Fran Flint
November 25, 2020 at 5:46 pmHi Sonia, you could prepare this pie in advance. I would freeze the pie, though, if you prepare it more than three days ahead of time. Thanks for stopping by my blog!