Snapper and Prawn Pies

Snapper and Prawn Pies

Simply follow the steps below:

Method

  1.  Preheat oven to 200C.  If you have pie maker get this ready.
  2. Heat butter in a large pot, add the celery and potato and fry over medium heat for 5 minutes.  Add the wine and cook for a further 2 minutes.  
  3. Add the stock & thyme to the pot, bring to the boil and cook for 8 minutes until the potato is cooked and tender to bite.  
  4. Add the snapper and prawns to the pan and continue to cook for a further 3 minutes.  Add the corn flour to thicken the sauce, season to taste and simmer for another 3-5 minutes until the fish and prawns are cooked through.  If liquid is too thin add another 1tsp corn flour and 2 tsp water, mix to make a paste and add to the mixture.  Once you reach your desired consistency, remove the pan from the heat.  Leave to cool for 5 minutes.
    To assemble the pie: 
  5. Cut the short pastry to fit your pie dishes, large or small leaving a little extra as the pastry shrinks.  Add the mixture and cover with your puff pastry top.  Brush the pastry with the beaten egg and bake for 30minutes or until the pastry is puffed and golden. 
  6. If you are using a pie maker you do not need to brush the top with egg, just close the lid and wait for the green light.
  7. ENJOY!

Ingredients list

  • 1 packet puff pastry (pie top)
  • 1 packet short pastry (pie bottom)
  • 500g snapper, diced into large bite size pieces (any fish will work)
  • 200g raw prawns, peeled & deveined
  • 50g butter
  • 1 celery stick, sliced
  • 1 medium potato, diced
  • 1/3 cup white wine
  • 1 ½ cups veggie stock
  • 1 tsp fresh thyme or ½ tsp dried
  • 2 Tbsp corn flour mixed with 2 Tbsp water

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