I have spent the first week of my school holidays cooking. I have wanted a ‘cooking week’ for ages so have been in heaven for most of this week. There have been a few disasters but it’s all been a learning experience and it’s been great that I have had the time to cook without being rushed and stre ssed. Most of my time has been spent on challenges for the Daring Bakers/Daring Cooks which I can’t discuss until the ‘reveal dates’ so stay tuned to hear about those experiences.&n bsp;

I woke up the other day thinking I haven’t made a seafood pie in a while so decided that’s what I would make for dinner. Since Coles and Woolworths both sell marinara mix it makes this recipe a relatively easy and cheap weeknight meal. The Coles mix has salmon, prawns and calamari. All my favourite seafood pieces. I also used some fresh parsley from our plant on our balcony for the first time which was pretty cool.

I found this recipe in the paper and have modified it slightly.

Seafood pie (Serves 2 hungry people or 4 as an entree)

Ingredients

• 1 packet marinara mix
• 2 Tb butter
• 1 carrot, peeled and chopped
• 1 leek, white part only, sliced into rings
• 2 potatoes, peeled and chopped
• 2 Tb plain flour
• 1 cup milk
• 180ml fish stock
• 1/3 cup chopped flat leaf parsley
• 1 sheet frozen puff pastry
• 1 egg, lightly beaten
• 1 Tb sesame seeds

Method

1. Preheat oven to 200C. Heat a large saucepan of water over medium heat. When simmering add marinara mix and cook for 1-2 minutes. Remove with a slotted spoon and drain on paper towel.
2. Melt butter in frypan. Add leek, carrot and potato and cook for 3-4 minutes. Add flour and cook, stirring for 2 mins. Gradually add milk and fish stock, stirring constantly.
3. Simmer sauce for 2-3 minutes until thickened. Add marinara mix and cook for another minute. Stir through parsley. Remove from heat and cool for 10 mins.
4. Spoon into 2-4 ramekins. Cut the pastry into rounds. Press onto rim of ramekins. Brush with egg and sprinkle with sesame seeds. Bake for 15 mins or until golden on top.

TIP: It’s best to cool the filling before covering with pastry, otherwise the pastry can ‘melt’ an won’t rise and puff properly.