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Place carrots and potatoes in a shallow microwave-safe dish. Add 1/4 cup water. Cover and cook on High/100% for 3-5 minutes or until vegetables are just tender. Drain well. Set aside.
Melt butter in a medium saucepan over medium heat. Once foaming, stir in flour. Cook over heat for 1 minute. Remove from heat and gradually whisk in milk and stock. Return to heat and stir until mxture starts to simmer. Add prawns and seafood flakes. Simmer, stirring often, for 2 minutes or until prawns are cooked. Stir in cheese and dill. Season with salt and pepper. Set aside.
Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Grease 4 x 1 cup ovenproof dishes and place on the tray. Divide the seafood mixture between the dishes.
Use an 11.5cm cutter to cut out 4 rounds. Cut 1cm-thick strips of pastry. Press strips around top edge of each dish. Place one pastry round over each and press to seal. Brush tops with egg and make a small slit in the top of each pie. Bake for 15-20 minutes or until pastry is golden brown. Serve with bread.