Individual smoked haddock and corn chowder pies

haddock and corn chowder pie

Serves 4

Knob of butter
4 streaky bacon rashers, chopped
1 onion, finely chopped
3 carrots, peeled and chopped
1½ tbsp plain flour
400ml milk
300ml cream
4 medium potatoes, peeled and chopped into very small cubes
600g smoked haddock fillets
1 x 198g tin of sweetcorn, drained
3 tbsp fresh parsley, chopped
1 x 320g sheet of puff pastry

  1. Melt the butter in a large saucepan over a medium-high heat. Add the bacon and cook for 3-4 minutes until lightly golden brown.
  2. Add the onion and carrots and cook for 4-5 minutes until soft. Scatter over the flour and stir for two minutes.
  3. Gradually add the milk and cream, stirring constantly until the mixture forms a smooth sauce. Add the potatoes. Bring almost to the boil, then reduce the heat and simmer for 6-8 minutes. Add the haddock and cook gently for 3-4 minutes longer.
  4. Stir through the sweetcorn and fresh parsley and cook for another 2-3 minutes.
  5. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  6. Lightly grease two individual baking dishes with butter and unroll the puff pastry. Cut the pastry into four pieces large enough to form lids for the dishes.
  7. Divide the chowder filling between the two dishes, then cover with the pastry lids and crimp together at the edges. Brush with beaten egg, then use a sharp knife to pierce 2-3 holes in the top to let steam escape.
  8. Bake for 20-25 minutes or until the pastry is golden.

Per serving 962kcals, 46.9g fat (17.5g saturated), 87.6g carbs (13.9g sugars), 48g protein, 9.4g fibre, 1.329g sodium