SEAFOOD MORNAY POT PIES
SERVES 4 PREP 20 MINUTES COOK 35 MINUTES $2.85 A SERVE
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.