Creamy Monkfish Tomato And Shellfish Potpie With Puff Pastry Crust Recipes

SEAFOOD POTPIE

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

CREAMY MONKFISH, TOMATO, AND SHELLFISH POTPIE WITH PUFF PASTRY CRUST

Steps:

• In a kettle cook the onion, the celery, and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the fennel seeds, the clam juice, the Tabasco, the mushrooms, the potatoes, peeled and cut into 3/4-inch pieces, the thyme, and the basil, and simmer the mixture for 15 minutes, or until the potatoes are barely tender. In a small bowl whisk together the cream and the cornstarch, whisk the mixture into the potato mixture, and boil the mixture, whisking, for 1 minute. Stir the monkfish, the scallops, the shrimp, the parsley, and salt and pepper to taste and transfer the mixture to a 3-quart oval baking dish.
• On a floured surface roll out the puff pastry into an oval to fit the dish and brush the edge of the dish with water. Arrange the pastry over the edge of the dish and roll the rolling pin over the edge of the dish to cut the pastry. Bake the potpie in the middle of a preheated 425°F. oven for 17 to 20 minutes, or until the crust is puffed and golden brown. To serve, cut the crust into 8 pieces, arrange 1 piece on each of 8 heated dinner plates, and divide the filling among the plates.

PUFF PASTRY ROAST BEEF POT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
• Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
• Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
• Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
• Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

BEST SEAFOOD POT PIE

Steps:

• Shrimp -- Prepare your shrimp, scallops and vegetables.
• Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
• Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
• Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
• Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.

CRAWFISH PIE ON PUFF PASTRY SHELL RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Cut Puff Pastry sheets into 4 inch squares. Bake according to package directions. When baked, remove from oven and allow to cool. When cooled, slice off top to make a lid. Hollow out remainder of pastry and set aside. In a 12 inch skillet, heat oil over medium high heat and add flour. Stir constantly to make a roux. When the roux becomes reddish brown, add vegetables to stop cooking of roux, remove from heat. In separate 8 quart pot or heavy bottom sauce pan bring cream to a low simmer. Gradually add the roux mixture, whisking well with each addition and letting the mixture come to a simmer again before adding more roux. Add butter and seasonings, allow to simmer 5 minutes. Add green onion tops, allow to simmer two more minutes. Reserving 1/4 pound of crawfish add the remainder (1 3/4 pounds or more) to the cream mixture, turn off heat and cover, let sit 5 minutes. In a six inch sauté pan, heat reserved crawfish tails in 1 teaspoon of butter, under just hot. Return cream mixture to heat and bring to a very low simmer, stirring constantly. To serve, place crust in a pasta bowl. Ladle in mixture. Ladle more mixture around the crust. Place lid askew on crust, garnish with additional crawfish tails and green onions and serve immediately. Serves eight. NOTE: If puff pastry sheets are 3/8 of an inch or thicker, one layer will do. If thinner, stack squares on top of each other to reach 3/8 of an inch.

CREAM OF TOMATO SOUP IN PUFF PASTRY

Steps:

• Melt 8 tablespoons of the butter in a large stockpot over medium-low heat. Add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. Do not let the onion color. Add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). Simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
• Purée by passing through a food mill (or use a blender in batches, then strain). Return the soup to the pot. Add the cream and the salt, white pepper, and 2 to 4 more tablespoons butter to taste. Bring the soup to a simmer, then remove it from the heat. Allow the soup to cool for 2 hours or overnight in the refrigerator.
• Divide the soup among six 8-ounce soup cups or bowls. Roll out the puff pastry to 1/4 inch thick. Cut out 6 rounds slightly larger than your cups. In a small bowl, beat together the egg with 1 tablespoon cold water. Use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (Try not to allow the dough to touch the soup.).
• Preheat the oven to 450°F Lightly paint the top of the dough rounds with egg wash without pushing the dough down. Bake until the dough is golden brown, 10 to 15 minutes. Do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.

CREAMY PORK POTPIE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.