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Seafood Puff Pastry Pie

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner
Seafood Puff Pastry Pie
Ingredients
  • 1/2 cup unsalted butter
  • 1 1/2 cups thinly sliced yellow onion
  • 1 cup thinly sliced fennel
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • 1/2 cup all-purpose flour
  • 1/2 cup dry white wine
  • 3 cups fish stock
  • 1/4 cup heavy cream, divided
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (8 ounce) fillet halibut, skin removed, cut into 1-inch pieces
  • 1/2 pound sea scallops, halved horizontally
  • 1/2 pound peeled and deveined medium shrimp
  • 1 pound jumbo lump crabmeat, picked over
  • 1 cup frozen green peas
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 large egg, lightly beaten
  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed
Instructions
1
Heat a large saucepan over medium-high heat and melt butter. Introduce sliced onion, chopped fennel, diced celery, and grated carrots into the saucepan; cook constantly until vegetables are tender and onion is transparent, approximately 8 minutes. Add a generous amount of flour to the saucepan and stir until vegetables are evenly coated with the powder, stirring for 1 minute. Introduce a small amount of wine into the saucepan and stir until it has evaporated, leaving behind a smooth paste-like consistency, roughly 15 seconds. Add fish stock and the remaining 3 tablespoons of cream to the saucepan, stirring until the mixture thickens into a rich and creamy sauce, around 5 minutes. Season with salt and pepper to taste, then gently fold in seafood, green peas, and chopped parsley.
2
Decrease the heat to a low setting and gently stir constantly until the sauce reaches a gentle simmer, approximately 6-8 minutes. Ladle 2 cups of the mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Arrange the bowls on a foil-lined rimmed baking sheet.
3
Preheat your oven to 375 degrees F (190 degrees C). Place an oven rack in the middle position of your oven.
4
In a small bowl, whisk together an egg and the remaining 1 tablespoon heavy cream. Place defrosted puff pastry sheets on a lightly floured work surface and roll each sheet into a 13" x 13" square. Cut each square into quarters, discarding any excess pastry. Place a square of pastry over each bowl, decoratively tucking the corners in to fit snugly around the bowl. Brush the top of the pastry with egg wash and use a knife to create 3 small slits in the center of the pastry, allowing steam to escape during cooking. You may also place chopped fennel fronds or parsley leaves on the top of the pastry, pressing them gently onto the pastry using the egg wash to adhere.
5
Place the baking sheet with individual portions in the preheated oven and bake until the pastry is golden browned and the filling is hot and bubbly, approximately 40 minutes. Let it cool for 10 minutes before serving.