Seafood chowder pot pies

SEAFOOD CHOWDER POT PIES

Ingredients

These seafood chowder pot pies are easy to make and because they're served in individual pie dishes, they're even easier to eat!

3 bacon rashers, trimmed, chopped

300 ml thickened cream

600 g fresh seafood marinara mix

⅓ cup chopped chives

1 sheet frozen puff pastry, just thawed

Directions

Step 1

Preheat oven to 200°C. Grease four 1¼-cup (310 ml) ovenproof dishes and place them on a baking tray.

Step 2

Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3–4 minutes or until crisp. Add the cream and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 2–3 minutes or until the sauce thickens slightly. Remove from the heat and set aside for 5 minutes to cool slightly.

Step 3

Add the marinara mix and ¼ cup of the chives to the bacon mixture and stir to combine. Season to taste. Spoon the mixture into the prepared dishes.

Step 4

Use a 12 cm round pastry cutter to cut 4 discs from the pastry sheet. Arrange the pastry discs over the mixture in the dishes, pressing the edges to seal. Bake for 20 minutes or until the pastry is puffed and golden. Set aside for 5 minutes to cool slightly. Sprinkle with the remaining chives to serve. With thanks to taste.com.au