Seafood Pie with Leek, Garlic & Chives April 28, 2025

Nothing says winter like a warm, hearty pie. With just 15 minutes of prep, you can create this super easy fish pie. Flaky pastry, creamy béchamel sauce and succulent seafood – what’s not to love? Check out the original recipe here.

INGREDIENTS:
• 50g butter
• ½ leek, washed thoroughly, finely sliced
• 1 clove garlic, crushed
• Salt flakes and freshly ground black pepper, to taste
• 1 x 200g piece Ling fillet, skin off, pin-boned, cut into bite-sized pieces
• 1 x 200g piece Salmon fillet, skin off, pin-boned, cut into bite-sized pieces
• 100g green Prawns, peeled, deveined, cut into bite-sized pieces
• 2 tablespoons dry white wine
• 1 bunch chives, chopped
• 2 sheets ready-rolled butter puff pastry
• 1 egg, lightly beaten

Béchamel Sauce
• 1 tablespoon salted butter
• 1 tablespoon plain flour
• 200ml milk
• Pinch salt
• Pinch freshly grated nutmeg

METHOD:

1. First, make the Béchamel Sauce: melt the butter in a saucepan over low heat. Then, add the flour and stir for 2–4 minutes, until it turns sandy. While stirring constantly, gradually add the milk. Next, increase the heat and stir until it boils and thickens. After that, remove from heat, stir in salt and nutmeg, and set aside.

2. Meanwhile, melt the butter in a frying pan over medium heat. Then, stir in the leek, garlic, and a good pinch of salt. Cover and cook for about 5 minutes, stirring often, until soft but not coloured. Afterwards, stir in the fish and prawns, increase the heat to high, and cook for a minute or two until coloured all over. Next, stir in the wine and chives and cook for another minute or so, until the wine boils. Subsequently, remove from heat and stir in the Béchamel Sauce. Taste and season with salt and pepper as needed. Set aside to cool.

3. In the meantime, preheat the oven to 220°C.

4. While the oven preheats, roll out one sheet of pastry a little if necessary. Place a 23cm pie dish upside down on it and cut around it, allowing a 2cm margin. Similarly, repeat with the remaining sheet. Butter and flour the pie dish, then line it with the pastry. Next, cover the pastry with baking paper, fill with dried beans or baking beads, and bake for 10–15 minutes, until very lightly coloured.

5. Once the pastry is lightly coloured, remove the baking paper and weights. Place the filling into the pie shell and brush the edges of the pastry with egg. Then, top with the remaining disc of pastry. Use a fork to press the edges together firmly to seal. Cut 2 or 3 slashes in the pastry to allow steam to escape, and bake for 15–20 minutes, until golden.

 

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