Seafood Potpie with Puff Pastry Top
- 3 Tbsp butter
- 3 Tbsp flour
- 1–1/2 cups whole milk, room temperature
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 clove garlic, smashed
- 2 tsp fresh thyme leaves
- 1/4 cup fresh chives, chopped
- 1 lb Anderson Seafoods' seafood medley, thawed and drained
- 1 package puff pastry, thawed but refrigerated
- Preheat oven to 425°F.
- Melt butter in a saucepan. When melted, add flour and stir together to form a paste, cooking for about 2 minutes. Add the milk and bring the mixture to a boil, whisking constantly to whisk out any lumps. Once at a boil, remove saucepan from heat, stir in the mustard, and season to taste with salt and pepper.
- Heat a skillet over medium heat and add the olive oil. Sauté the carrot, celery, and garlic until soft, about 5 minutes. Stir in the thyme leaves and chopped chives and add this mixture to the saucepan with the white sauce.
- Spread the seafood medley out into a ceramic baker or divide it between four 8-oz ramekins or one baker. Pour the sauce over the top and stir gently to combine all the ingredients.
- Roll out the puff pastry to fit the top of the baker or cut out circles to fit on top of the ramekins. Place the ramekins or baker onto a baking sheet and transfer to oven. Bake for 30 minutes or until the seafood mixture is bubbling and the puff pastry is nicely browned on top.
- Let cool a little before serving and then serve with a nice green salad. Serves 3–4.
Recipe provided by Meredith Laurence.