Prawn Chowder Pies

Comfort winter food at its best

Ingredients

PASTRY / SAVOURY PASTRY

• 450g plain flour

• pinch salt

• 300g butter

• 2 egg

• 1 tablespoon water

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

• Seaweedery Prawn Oil

  STOCK

• 1 kg mussels bearded

• 200ml chicken stock

Method

1. Rub butter through flour & salt until fine crumb, add egg & water to bring the pastry together, rest  for 20 minutes

2. 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.

3. 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

4. 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

5. 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.

6. Add the  prawns to the chowder, cook for 3 minutes or  until they are cooked, add mussels.

7. Finish with cream & parsley, cool down

8. Fill the pies just under the rim,brush the pies with egg wash &  sprinkle with  thyme salt & pepper

9. Bake in a hot oven 220  degrees for 12 minutes.

10. 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

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Prawn Oil

$25.00

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