Seafood Chowder Pot Pies
[vc_row css=".vc_custom_1698746274605{padding-top: 0px !important;padding-bottom: 0px !important;}"][vc_column width="1/6"][bweb_vc_feature_box text_align="left" type="lineicons" icon_lineicons="simple-icon icon-pie-chart" title="" title_type="h6" separator="no"]YIELDS
1 Serving[/bweb_vc_feature_box][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css=".vc_custom_1698744621447{padding-bottom: 0px !important;}"][vc_column width="1/2"][bweb_vc_section_title classes="recipes-ingredients" text_align="left" title="INGREDIENTS" title_type="h4"]
- 3 bacon rashers, trimmed, chopped
- 300 ml thickened cream
- 600 g Seafood Marinara Mix
- ⅓ cup chopped chives
- 1 sheet of frozen puff pastry
- Preheat oven to 200°C. Grease four 1¼-cup (310ml) ovenproof dishes. Place on a baking tray.
- Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the cream and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 2-3 mins or until the sauce thickens slightly. Remove from heat. Set aside for 5 mins to cool slightly.
- Add marinara mix and 1/4 cup of the chive to the bacon mixture in pan and stir to combine. Season. Spoon mixture into the prepared dishes.
- Use a 12cm round pastry cutter to cut 4 discs from the pastry sheet. Arrange pastry discs over the mixture in the dishes, pressing the edges to seal. Bake for 20 mins or until pastry is puffed and golden. Set aside for 5 mins to cool slightly. Sprinkle with the remaining chive to serve.