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Seafood Chowder Pie

Seafood chowder pie
Photography by: Sam Wilkinson

Seafood chowder pie

Recipe by: Clement Pedro 

3T Extra virgin olive oil
2 large leeks, washed and thinly sliced
3 garlic cloves finely chopped
2 -3 cups chicken stock
1 cup cream
15g dill, picked
salt and freshly ground black pepper to taste
 
400g Prawns
100g Smoked snoek, flaked and bones carefully removed.
585g Frozen hake medallions
200g Frozen peas 
Woolies All butter puff pastry
6 Eggs, beaten
Thyme
 
Heat the olive oil over a medium heat. Add the leeks and simer until completely softened. Add the garlic and cook for a minute before pouring in the chicken stock and bring to a simmer to bubble gently for 5 minutes.
 
Pour in the cream and add the dill, season with salt and freshly ground black pepper to taste and stir through.
In an oven proof dish and the prawns, snoek, frozen hake and peas. Pour the sauce over before covering with the pastry.
 
Brush with the beaten egg and sprinkle some thyme over as well as some salt flakes.
Place in an oven preheated to 200°C to bake for 20 minutes, or until the pastry is golden and cooked. 

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