Seafood pie

Seafood pie

(4) Rate it

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Easy

Featured in
Main recipes, Salmon recipes


  • 750g salmon fillet, cut into 3cm cubes
  • 500g uncooked prawns, shelled, head and tails removed
  • 40g unsalted butter
  • 1 leek, white part only, sliced into rings
  • 1 carrot, peeled and chopped
  • 2 washed potatoes (300g), peeled and cut into 2cm cubes
  • 2 tablespoons plain flour
  • 2 cups milk
  • 3/4 cup (180ml) fish stock
  • 1/3 cup (80ml) white wine
  • 1/3 cup chopped flat-leaf parsley
  • Salt and cracked black pepper
  • 3 sheets ready rolled puff pastry, thawed
  • 1 egg, lightly beaten


  • Step 1
    Preheat oven to 200°C. Heat a large saucepan of water over medium heat. When simmering, add fish and prawns, and cook for 1-2 minutes or until lightly poached. Remove with a slotted spoon and drain on paper towel.
  • Step 2
    Melt butter in a large saucepan over medium heat. Add leek, carrot and potato, and cook for 3-4 minutes or until just tender. Add flour and cook, stirring, for 2 minutes or until golden and bubbly. Gradually add combined milk, stock and wine, stirring the mixture constantly with a wooden spoon to avoid lumps forming.
  • Step 3
    Simmer sauce for 2-3 minutes until thickened. Add fish and prawns, and cook for another minute. Stir through parsley, salt and pepper. Remove from heat and cool for 10 minutes.
  • Step 4
    Spoon the cooled filling mixture into four 2-cup capacity ovenproof dishes. Cut the pastry sheets into rounds using a 4cm-diameter biscuit cutter. Gently press edge of pastry rounds onto rim of pie dish until rim is covered, taking care not to press pastry into filling. Working from the outer edge towards the centre, carefully arrange pastry rounds over filling, without pressing down, until pie is covered. (You’ll need about 15 rounds for each pie.) Brush with egg. Repeat process for remainder pie dishes. Bake for 15 minutes or until golden and puffed on top.

  • Low carb


  • 4668 kj


  • 59g

    Fat Total

  • 29g

    Saturated Fat

  • 7g


  • 79g


  • 388mg


  • 838.61mg


  • 12g

    Carbs (sugar)

  • 62g

    Carbs (total)

All nutrition values are per serve


It’s best to cool the filling a little before covering with pastry, otherwise the pastry can ‘melt’ and won’t rise and puff properly. Look for reduced-fat varieties of canola puff pastry at the supermarket.

  • Author: Kate Murdoch
  • Image credit: Luke Burgess
  • Publication:



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