Seafood Supper Club: Mini Seafood Pot Pies


Whats up, Seafoodies!

Watch for it. We’ve created probably the most mouth-watering, consolation meals recipe: 

Mini Seafood Pot Pie. Not solely are these pot pies cute, they’re additionally filled with seafood. 

Pot pies are the proper meal when there may be nonetheless a chill within the air and you’re craving one thing hearty. We love displaying you easy methods to work your manner via a recipe with our Seafood Supper Membership collection . Roll up your sleeves and lets’ get began. 

Making ready this dish is — we’ve obtained to say it — straightforward as pie! Simply swirl some fragrant veggies in slightly olive oil, simmer with some inventory and seasonings and stir in items of succulent seafood. (We love this mixture of plump shrimp, tender scallops and delicate white fish, however be happy to sub in any seafood you’ve gotten available!) To loosen up the basic pot pie recipe, we’ve swapped in Greek yogurt for milk, and a puff pastry topping for a double piecrust. Pop these infants within the oven, and also you’ll have tempting, golden-domed pies with a velvety filling that lets the fragile seafood flavors shine via.

Filling these pies with seafood means you’re getting loads of satisfying protein, for a dish that actually sticks to the ribs. Amongst different dietary necessities, seafood gives B nutritional vitamins, which may enhance your power, and iodine, which helps your thyroid regulate metabolism. This can be a feel-good meal you’ll be able to really feel nice about serving!

Easy prep, off-the-charts style and distinctive diet: These pot pies have gotten the products! Give them a whirl and tell us what you suppose.

Mini Seafood Pot Pies

Prep time: 25 minutes

Prepare dinner time: 50 minutes

Complete time: 1 hour, quarter-hour

Servings: 6

Elements

  • 2 tablespoons olive oil
  • 1 cup candy onion, chopped
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 garlic cloves, minced
  • ½ cup flour, plus extra for rolling puff pastry
  • ½ cup dry white wine
  • 2 cups fish inventory or rooster broth
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly floor black pepper
  • ½ teaspoon thyme
  • ½ pound medium shrimp, peeled and deveined, lower in half
  • ½ pound sea scallops, quartered
  • ½ pound of halibut or cod, lower into ½-inch cubes
  • 1 cup frozen peas
  • 2 tablespoons plain Greek yogurt
  • 1 (17-ounce) bundle frozen puff pastry sheets, thawed
  • Recent parsley, chopped (elective)

Directions

  1. Preheat oven to 350 F. Place 6 ramekins on a big baking sheet; spray ramekins evenly with nonstick cooking or olive oil spray.
  2. Whereas oven is preheating, mix olive oil, onions, celery, carrots and garlic in a Dutch oven or giant pot and cook dinner over excessive warmth for 4 to five minutes, or till greens are softened. Add flour and stir to coat greens, stirring for 1 minute. Add wine, inventory or broth, salt, pepper and thyme, stirring and cooking for five minutes. Gently add in seafood and peas, scale back warmth to medium and cook dinner for about 10 minutes. Fold in yogurt, stirring to make creamy and cook dinner for an additional 1 to 2 minutes. Take away from warmth.
  3. Unroll puff pastry and place on evenly floured floor. Minimize puff pastry into circles barely bigger than the scale of the ramekins. Fill the ramekins with pot pie filling. Place puff pastry circles over high of ramekins and safe round high of ramekin, utilizing fingers to push down on the pastry dough. Minimize three or 4 small slits in high of puff pastry.
  4. Place baking sheet with ramekins in oven and bake till pastry is golden brown and filling is scorching, about 35 to 40 minutes. Let cool 10 minutes earlier than serving.

Advisable tools

Ramekins, baking sheet, slicing board, knife, Dutch oven or giant pot





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