Individual Seafood Pies Recipe | myfoodbook | Philadelphia cooking cream recipe

Step 1

HEAT oil in a saucepan and saute leek, carrot, celery, corn and bacon for 8-10 minutes until well softened but not coloured

Step 2

STIR in flour and cook for 1-2 minutes. Add PHILLY, milk, mustard and lemon rind and juice and cook for a further minute or so until thickened. Remove from heat, season to taste and cool for 30 minutes

Step 3

DIVIDE seafood and mushrooms between 6 x 1 cup capacity ramekins. Spoon thick white sauce over the seafood

Step 4

CUT pastry into 6 rounds, 11/2cm larger in diameter than the ramekins. Brush undersides of pastry with egg and place rounds on top of the ramekins. Press firmly around the edges

Step 5

Brush with egg. Bake in a moderately hot oven 190°C for 20-22 minutes or until pastry is crisp and golden. Serve immediately with crusty bread