Sunday, April 22, 2012

Seafood Pot Pie Mini

I have made a previous pot pie with lobster using canned Cream of Mushroom soup, but I have to say that this version is creamier.  I also enjoyed experiencing the dish with other seafood, including shrimp, scallops, and cod.  Lately I've been looking for any reason to make something with puff pastry.  Love that stuff!
  • 2 pounds of coarsely chopped mixed seafood (cod, shrimp, scallops)
  • 1 bundle of asparagus, cut into small sections
  • 1 small bag of baby carrots, chopped
  • 1 1/4 stick of butter
  • 3/4 cup pearl onions, peeled
  • 4 cups seafood stock
  • 3/4 cup half and half
  • 1 frozen puff pastry sheet, defrosted
  • 1 egg beaten with 1 tablespoon of water
  • coarse kosher salt and freshly ground black pepper
  1. In a small sauce pan, bring the stock to a boil, then set aside.
  2. In a large casserole, melt the butter.  Cook the pearl onions over low heat, until translucent.  Add the flour and continue cooking for 2 minutes stirring continuously.  Add the hot stock.  Let it simmer 1 minute till the sauce thickens.
  3. Add the half and half, 1 teaspoon salt, and some ground pepper.
  4. Add the vegetables and stir well.  Preheat the oven to 400 degrees.
  5. Add seafood to mixture, and stir until just barely cooked.  Remove from heat.
  6. Pour into 4 separate Le Creuset mini - cocottes or large ramekins.
  7. Cut 4 round circles out of the puff pastry sheet.  Place circle on top of each mini cocotte.
  8. Brush with egg wash.  Cook for 20 minutes or until golden brown.

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