Mussel and Prawn Chowder Pies Recipe

Mussel and prawn chowder pies

Name: Mussel and prawn chowder pies
Total time: 1 h
Yield: Serves 3
Ingredients: 1 shallot finely chopped; 1 rasher streaky bacon finely chopped; butter; 2 all purpose potatoes peeled and diced; 300ml chicken stock; 2 tbsp double cream; 100g cooked mussels shelled; 200g North Atlantic cooked, peeled prawns; chopped to make 2 tbsp chives; 1 sheet puff pastry; 1 egg beaten

Published: February 4, 2016 at 8:47 AM

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Serves 3

A little effort

Total time: 1 hr

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These mussel and prawn chowder pies are easy to make and packed with all the comforting flavours of chowder

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Alternatives

Complete the dish

Bake these mussel and prawn chowder pies, then also check out our classic seafood chowder.

Ingredients

Nutrition

1 shallot

finely chopped
1 rasher streaky bacon

finely chopped
butter
2 all purpose potatoes

peeled and diced
300ml chicken stock
2 tbsp double cream
100g cooked mussels

shelled
200g North Atlantic cooked, peeled prawns
chopped to make 2 tbsp chives
1 sheet puff pastry
1 egg

beaten

Nutrition: per serving

kcal712
fat43.2g
saturates22.2g
carbs49.3g
fibre4.2g
protein29.4g
salt2.7g

Method

step 1

Fry the shallot and bacon in a little butter, until the shallot is soft but not browned, add the potatoes and stock and bring to a simmer. Cook for 5 minutes, or until the potato is tender, then stir in the cream and mussels and cook for 2 minutes. Add the prawns and chives and season well. Divide between 3 individual ovenproof bowls/tins.
step 2

Heat the oven to 200C/fan 180C/gas 6. Cut 3 pieces out of the pastry, that will fit over the tops of the bowls. Brush around the edge of each bowl/tin with the egg and put the pastry on top, trimming it around the rim, using a fork to press it on. Brush the tops of the pies with egg and make a small slit in the centre of each. Decorate the tops with pastry offcuts if you like. Cook for 20 minutes, or until the pastry is browned and puffed.

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