|2||Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|1/2 cup||(125 mL) Finely chopped leeks|
|1 tsp||(5 mL) Butter|
|(8 oz/225 g) Shrimp, peeled, deveined and tails removed|
|(4 oz/100 g) Pollock, flaked|
|(4 oz/100 g) Salmon, cut into cubes, skin removed|
|(4 oz/100 g) Shelled mussels|
|1 cup||(250 mL) Fish or chicken stock|
|2 tbsp||(30 mL) All-purpose flour|
|1 tbsp||(15 mL) Fresh chives|
PREHEAT oven to 400°F (200°C).
REMOVE one of the pastries from the foil and place on a lightly floured work surface. Using a lightly floured rolling pin, roll to flatten. Set aside.
HEAT butter in a large skillet over medium heat. Add leeks and sauté until soft and fragrant. Add seafood and fish stock and cook for 2-3 minutes or until shrimp has turned bright pink in colour. Remove from heat and stir in flour. Return to heat and cook, stirring constantly until mixture thickens. Stir in chives.
SPOON mixture into the pie shell. Carefully fit the rolled pastry on top, seal and crimp the edges together. Cut 2-3 slits in top of the pastry to allow steam to escape.
PLACE in preheated oven for 25-35 minutes or until the pastry is golden and the filling is bubbly.
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