Sure, you could treat mum to breakfast in bed this Mother’s Day – but who really likes crumbs in their sheets?
A home-cooked lunch is a fantastic alternative to the traditional breakfast in bed that opens the door to all kinds of recipes. These surprise seafood pies, for example, are guaranteed winners. They’re simple to prepare, quick to cook and packed full of fresh ocean flavours.
Surprise Seafood Pies
Preparation time 20 minutes
Cooking time 20 minutes
1 leek, sliced
¼ cup plain flour
½ cup dry white wine
1 cup milk
170g wedge King Island Dairy Surprise Bay Cheddar, grated
400g salmon fillet, skinned and diced
400g peeled green prawns, deveined
400g scallops, cleaned
1 teaspoon salt freshly ground black pepper, to taste
2 tablespoons chopped dill or parsley
4-6 sheets frozen puff pastry, thawed
1 egg, lightly beaten sesame seeds, for sprinkling
Melt butter in a large pot and sauté leek on medium heat for 5-10 minutes until softened. Add flour and cook, stirring 1 minute. Add wine and milk and bring to the boil, stirring regularly until thickened. Stir in half the King Island Dairy Surprise Bay Cheddar, seafood, salt, pepper and dill. The seafood will not be cooked at this stage. Portion evenly into 6 x 1 cup ovenproof dishes. Cut 6 circles of pastry to fit the size of the dishes and cover each dish with a pastry circle, pressing down gently on the edges to secure in place. Brush with egg. Cut another 6 circles of pastry, 1 cm wider in diameter, brush with egg and carefully cut each into 6 wedges. Arrange the wedges of pastry decoratively over the pastry tops, overlapping them. Brush with egg and sprinkle with sesame seeds. Bake at 200°C for 20 minutes until puffed and golden brown.
Speak to the fishmongers at IGA Romeo’s Food Hall for advice on the freshest seafood.