Chowder Pie
Makes 4
PASTRY / SAWORY PASTE
Ingredients
450g plain flour
Pinch salt
300g butter
2 egg
1 tablespoon water
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STOCK
Ingredients
1 k mussels bearded
200ml chicken stock
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CHOWDER BASE FOR PIE
Ingredients
Mussel broth and mussels above
500g peeled prawns |4x hero’s with tail on
¼ Leek diced
¼ Onion diced
¼ Fennel diced
2 celery sticks diced
1 tablespoon Lemon thyme
100ml White wine
1 medium potato peeled and diced Potato
100ml cream or more
¼ cup chopped parsley
20g Flour
20g butter
White pepper
Prawn oil ( for the aroma and flavour of Prawn essence)
Method
Rub butter through flour & salt until fine crumb, add egg & water to bring the pastry together, rest for 20 minutes
In a medium pot bring the chicken stock to the boil, add the mussels, cover with a lid & cook for 2 minutes or until the shell open,.Reserve the cooking liquid & deshell the mussels, stand aside.
In a medium saucepan add the butter & leek, onion, celery, fennel , and thyme cook , for 2 to 3 minutes, add the wine & reduce by 2/3rds
Add the flour and stir, for 30 seconds add the mussel stock & bring the base to the boil add the potato & simmer for 10 minutes
Roll the pastry out 3 mm thick and cut to the size of your individual pie tin 9cm.Cut out your lids, and make a small hole in the top for your prawn.
Add the prawns to the chowder, cook for 3 minutes or until they are cooked, add mussels.
Finish with cream & parsley, Cool down
Fill the pies just under the rim,brush the pies with egg wash & sprinkle with thyme salt & pepper
Bake in a hot oven 220 degrees for 12 minutes.
Serve with your prawn sitting out of the hole, drizzle a few drops of prawn oil over it for the ultimate aroma of Prawn shell.
Serve hot