Seafood Pie using Pampas Puff Pastry

Goodman Fielder Food Service
Seafood Pie using Pampas Puff Pastry

Seafood Pie using Pampas Puff Pastry

Posted on 16th July 2019
As the cooler months approach, it's time to reinvent your seafood menu. Give this seafood pie recipe a try. You can make in bulk or individually - you choose.
Makes 3, scale as needed.


2 each Pampas Puff Pastry Sheets
4 g White Wings Plain Flour
1 each Salmon Fillet
10 each Shelled Prawns
1 each Barramundi Fillet
1 each Dory Fillet
6 each Mussels
10 g Spinach
20 g Carrot
8 g Leek
20 g Potato
8 g Onions
250 mL Milk
2 g Garlic
2 g English Mustard
3 each Kaffir Lime Leaf
20 g Parmesan Cheese
5 g Lemon Zest
4 each Butter


Raw ingredients image for the seafood pie

Step 1:

On medium heat, melt your butter in a deep pot. Then, add your thinly chopped garlic, onion and leek, and allow it to sweat. Turn the heat to low and add 1 tablespoon of sea salt. Make sure you continuously stir the ingredients because you don’t want any caramelisation to form.

Melting butter and adding garlic to a pot

Adding onion and leak to the pot

Step 2:

Add the White Wings Plain Flour and kaffir lime leaves to the pot. It is important you whisk the flour through because you don’t want your customers tasting raw flour throughout the curry. Then, slowly pour your milk and bring to a boil. This will form your thick, creamy filling.

Explore Goodman Fielder Food Service’s selection of premium wholesale plain flour.

Adding White Wings Plain Flour to the pot

Pouring milk into the pot

Step 3:

Take the pot off the heat and add the parmesan cheese, English mustard and the zest of a lemon. Remove the kaffir lime leaves and place to the side and allow to rest for 10 minutes. Then, add your diced barramundi, salmon, dory and prawns, followed by your diced potatoes, carrots and spinach.

Adding cheese and lemon zest

Adding all of the vegetables for the pie filling

Step 4:

To prepare your pie top, measure your Pampas Puff Pastry sheets against your serving pot and slice accordingly. Then, coat the Pampas Puff Pastry with an egg-wash, this will give the pie shell a golden finish once it has finished in the oven.

Slicing the Pampas Puff Pastry and coating with egg wash

Step 5:

Fill the serving pots with the seafood mixture; make sure you grab all the ingredients, not just the juices. Then, place the mussels into the pot with the shell, this will release a strong flavour during cooking. Cover the pot with the egg-washed pastry and sprinkle sea salt and black sesame seeds.

Filling the pie tin and coating with Pampas Puff Pastry

Step 6:

Place the pie in a preheated oven at 180 degrees Celsius for 30 minutes or until the pastry has turned golden. Then, your seafood pie is ready for serving!

Bake the pies until golden brown

Message from chef Avik Kanjilal

Avik Kanjilal

This seafood pie is one of my favourites. With its crunchy, Pampas Puff Pastry shell and thick, creamy filling, this pie will work wonders as a warm, winter offering.

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