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Snapper and Prawn Pot Pies

With just a few ingredients, you can cook up a comforting and rich meal in a dish. Luscious prawns, topped with crusty bread and snapper comes together in this delicious, savoury recipe.

INGREDIENTS

1 tbsp extra-virgin olive oil
1 small brown onion, chopped
2 large garlic cloes, crushed
800g snapper fillets, skin removed and cut into cubes
600h prawns, peeled and shells and tails removed
1 can (400g) lobster bisque
1/4 cup cooking cream
1 tbsp tarragon leaves, chopped
1 1/2 tbsp parsley leaves, chopped
Sea salt and cracked black pepper, to taste
4 square sheets frozen puff pastry, thawed
1 egg, for brushing
Crusty bread, to serve

COOKING METHOD

Heat oil in large saucepan over medium heat. Add onion and garlic, and cook for 2-3min or until soft.
Add snapper, prawns and lobster bisque, and cook for 2-3min. Stir through cream, tarragon, 1 tbsp of parsley, salt and pepper, and remove from stove. Allow mixture to cool in refrigerator.
Divide cooled mixture into 4 individual baking dishes. Cut out 14cm rounds from puff pastry sheets, then use to cover each dish.
Brush pies with whisked egg. Make a few incisions on pastry with knife so steam can escape when baking.
In a preheated 200 deg C oven, bake pies for 35-40min or until pastry is puffed and golden. Serve with crusty bread.