Shellfish pot pies

Makes 4

500g home-prepared cooked shellfish and seafood mix such as mussels, prawns, cockles, clams, sliced winkles and squid
250g skinned and boned sea trout or salmon in 1.5cm chunks
3 tbsp plain white flour
350ml single cream
1 fish stock cube
300g sweetcorn (fresh, canned or frozen)
1x375g pack ready-rolled puff pastry
1 egg, beaten
200g broccoli florets, blanched

Step 1) Pre-heat the oven to 220°C, Gas Mark 7. Drain and reserve any liquid from the shellfish and seafood. Sprinkle sea trout chunks with flour and toss gently to coat. Set aside.

Step 2) Pour the cream and reserved liquid into a pan and crumble in the stock cube. Heat until nearly boiling, add the shellfish and seafood mix and the fish and cook, without stirring, for 2 minutes or until the liquid bubbles and becomes thick and sauce-like. Cool, then add the sweetcorn.

Step 3) Cut rounds of pastry to fit the tops of 4 ovenproof pie pots (H8xdiam10cm is ideal). Re-roll and cut the pastry offcuts into 4 strips, 1cm wide and long enough to go around each rim. Brush each with beaten egg and push around the top of each pot, egged side down. Divide the fish mixture among the pots and top with broccoli. Brush the pastry edging with egg and press a pastry lid on to each. Scallop or fork-press around the edge to seal. Brush egg over the pastry to glaze. Shape leftover pastry into leaves to decorate, and glaze. With a skewer make a hole in the centre of each pie and bake for 30-35 minutes until the pastry is golden. Serve hot.

Looking for more seafood recipes from Homes & Gardens. We recommend the Spicy shellfish tartlets and Clam and cockle risotto.

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