Be inspired with Recipes created by Chefs.
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|2||each||Pampas Puff Pastry Sheets|
|4||g||White Wings Plain Flour|
|3||each||Kaffir Lime Leaf|
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.
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.
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.
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.
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.
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!