Breville Test Kitchen

Seafood Chowder Pie

Name: Seafood Chowder Pie
Cook time: 3000 s
Total time: 5400 s
Yield: Serves 6-8
Ingredients: 2 tbsp olive oil; 3 shallots - thinly sliced; 4 cloves garlic - minced; 15 oz frozen chopped spinach - thawed and drained; 2 oz unsalted butter; ⅓ cup (1¾ oz) all-purpose flour; 3⅓ cups (27 fl oz) milk; ⅓ cup (1½ oz) shredded cheddar cheese; ¼ cup (2½ oz) whole grain mustard; 1 tbsp finely grated lemon zest; ¼ cup (2 fl oz) fresh lemon juice; 2 tsp kosher salt; Freshly ground black pepper - to season; 1⅓ cups (7 oz) frozen peas; 7 oz shelled and deveined shrimp; 12 oz cod fillets - diced; 5 oz skinless salmon fillets - diced; 2 tsp finely chopped dill; 2 tsp finely chopped flat-leaf parsley; 8 sheets filo pastry; 4 oz unsalted butter - melted

Shrimp, cod and salmon jostle around in a light velvety sauce, with a subtle zing of lemon and mustard. Finished off with layers of crisp, golden filo, this comforting dish can be served with baby potatoes and a fresh salad or steamed greens.

1 hr 30 mins total time

50 mins active time

Medium

Serves 6-8

Ingredients

Measurements:

2 tbsp olive oil
3 shallots
thinly sliced
4 cloves garlic
minced
15 oz frozen chopped spinach
thawed and drained
2 oz unsalted butter
⅓ cup (1¾ oz) all-purpose flour
3⅓ cups (27 fl oz) milk
⅓ cup (1½ oz) shredded cheddar cheese
¼ cup (2½ oz) whole grain mustard
1 tbsp finely grated lemon zest
¼ cup (2 fl oz) fresh lemon juice
2 tsp kosher salt
Freshly ground black pepper
to season
1⅓ cups (7 oz) frozen peas
7 oz shelled and deveined shrimp
12 oz cod fillets
diced
5 oz skinless salmon fillets
diced
2 tsp finely chopped dill
2 tsp finely chopped flat-leaf parsley
8 sheets filo pastry
4 oz unsalted butter
melted

Instructions

1Place a 12-inch round (3½ quart) ovenproof pan over high heat. Add the oil and shallots and cook, stirring for 3 minutes, or until soft. Add the garlic and cook, stirring until fragrant. Add the spinach and stir. Transfer to a heatproof bowl and set aside. Clean the pan.
2Melt the butter in the pan over medium heat. Add the flour and whisk constantly for 2 minutes, or until it bubbles and forms a paste. Gradually add the milk, whisking constantly to prevent lumps. Reduce the heat to medium-low and cook, whisking occasionally until the sauce boils and thickens.
3Add the cheese, mustard, lemon zest and juice and whisk until smooth. Add the salt and pepper and whisk.
4Add the peas, seafood and herbs to the sauce and mix well. Stir in the spinach mixture and remove from the heat.
5Insert the wire rack into position 6. Select AIR FRY/SUPER CONVECTION/350°F/35 minutes and enable Rotate Remind. Press START to preheat.
6Cut the pastry into 2-inch strips.
7Place the melted butter in a large bowl. Dip the pastry strips in the butter. Gently scrunch the strips and place on the pie to cover the surface.
8Once preheated, place the pie in the oven. When the Rotate Remind signals, rotate the pan and continue cooking until the pastry is golden and crisp.
9Remove the pie from the oven and stand for 5 minutes before serving.