Seafood mornay pies

Seafood mornay pies

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  • 0:10 Prep
  • 0:45 Cook
  • Makes 4
  • Capable cooks

Low on time – and ingredients? Takeaway isn’t the answer. instead, grab just four key groceries and turn them into this amazing meal.

Featured in
Winter recipes, Kid friendly


  • 1 tablespoon olive oil
  • 1kg fresh marinara mix
  • 300ml ctn pouring cream
  • 100g vintage cheddar, crumbled
  • 2 sheets (25 x 25cm) frozen puff pastry, quartered, just thawed


  • Step 1
    Preheat oven to 200°C. Heat 1 teaspoon of oil in a large frying pan over medium-high heat. Cook one-quarter of the marinara mix, stirring, for 3-4 minutes or until almost cooked. Transfer to a 310ml (1 1/4-cup) capacity ovenproof dish. Repeat, in 3 more batches, with remaining oil and marinara mix and 3 more dishes.
  • Step 2
    Add the cream to the pan and bring to boil. Reduce heat to medium. Simmer for 3-4 minutes or until the cream has reduced by a third. Add the cheddar and season with salt and pepper. Stir for 1-2 minutes or until the cheddar melts.
  • Step 3
    Pour the cream mixture over the seafood in the dishes. Arrange 2 pastry squares, at opposite angles, on top of each dish. Press down gently to seal the edges. Brush the tops of the pies with water. Season with salt and pepper.
  • Step 4
    Place the dishes on a baking tray. Cut 2 small slits in the top of each pie to allow steam to escape. Bake for 20 minutes or until puffed and golden.

  • Low carb
  • Low sugar


  • 4198 kj


  • 64g

    Fat Total

  • 36g

    Saturated Fat

  • 3g


  • 77g


  • 387mg


  • 970.15mg


  • 3g

    Carbs (sugar)

  • 30g

    Carbs (total)

All nutrition values are per serve
  • Author: Kerrie Ray
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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