Homes+ (Australia) - - EASY FOOD -

3 tea­spoons veg­etable or olive oil

600g seafood mari­nara mix

1 brown onion, finely chopped

11/2 cups milk

60g but­ter, coarsely chopped 1/4 cup plain flour

1/2 cup coarsely grated tasty cheese

1 cup frozen peas

1 egg, lightly whisked 1 sheet frozen puff pas­try, cut into quar­ters

Mixed salad leaves, to serve

STEP 1 Heat 2 tea­spoons of the oil in a large fry­ing pan over mod­er­ately high heat. Cook seafood, in batches, for 2 min­utes or un­til seared. Trans­fer to a colan­der. Add re­main­ing oil to pan; cook and stir onion for 5 min­utes or un­til soft. Add milk and seafood. Bring to a sim­mer. Sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 2 min­utes or un­til seafood is al­most cooked. Strain through a fine sieve; re­serve cook­ing liq­uid. Wipe pan clean.

STEP 2 Melt but­ter in same pan over mod­er­ate heat. Add flour; cook and stir for 1 minute or un­til bub­bling. Re­move from heat. Stir in re­served cook­ing liq­uid. Place over mod­er­ate heat; cook and stir for 5 min­utes or un­til sauce boils and thick­ens. Re­move from heat. Stir in cheese, seafood mix­ture and peas. Sea­son. Cover sur­face di­rectly with plas­tic food wrap; cool.

STEP 3 Pre­heat oven to 220ºC/200ºC fan forced. Grease

4 x 11⁄4-cup oven­proof dishes. Place on a bak­ing tray. Brush edge of each dish with egg. Di­vide seafood among pre­pared dishes. Top with pas­try. Us­ing one hand, press pas­try edge to seal, al­low­ing ex­cess pas­try to over­hang. Brush with re­main­ing egg. Cut a small slit in top of pas­try. Bake for 15 min­utes or un­til puffed and golden. Stand for 5 min­utes. Serve with salad leaves.

BUD­GET OP­TION Swap fetta for ex­tra 100g ri­cotta. TOP TIP Cover pas­try with a clean damp tea towel to pre­vent dry­ing out.

LOW FAT Use low-fat fetta and ri­cotta. Swap but­ter for re­duced-fat dairy spread or cook­ing oil spray.

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