Mussel and prawn chowder pies

Mussel and prawn chowder pies

  • serves 3
  • A little effort

These mussel and prawn chowder pies are easy to make and packed with all the comforting flavours of chowder

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Ingredients

  • shallot 1, finely chopped
  • streaky bacon 1 rasher, finely chopped
  • butter
  • potatoes 2 all purpose, peeled and diced
  • chicken stock 300ml
  • double cream 2 tbsp
  • cooked mussels 100g, shelled
  • North Atlantic cooked, peeled prawns 200g
  • chives chopped to make 2 tbsp
  • puff pastry 1 sheet 
  • egg 1, beaten

Method

  • Step 1

    Fry the shallot and bacon in a little butter, until the shallot is soft but not browned, add the potatoes and stock and bring to a simmer. Cook for 5 minutes, or until the potato is tender, then stir in the cream and mussels and cook for 2 minutes. Add the prawns and chives and season well. Divide between 3 individual ovenproof bowls/tins.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Cut 3 pieces out of the pastry, that will fit over the tops of the bowls. Brush around the edge of each bowl/tin with the egg and put the pastry on top, trimming it around the rim, using a fork to press it on. Brush the tops of the pies with egg and make a small slit in the centre of each. Decorate the tops with pastry offcuts if you like. Cook for 20 minutes, or until the pastry is browned and puffed.

Nutritional Information

  • Kcals 712
  • Fat 43.2g
  • Saturates 22.2g
  • Carbs 49.3g
  • Fibre 4.2g
  • Protein 29.4g
  • Salt 2.7g
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