Creamy fish chowder with pastry puffs

TAGS:

FishChowderPastryPuffs13303Vary the fish according to what’s on offer.

SERVES 4

PREP 15 MINS

COOK 20 MINS

225g puff pastry sheet, defrosted, if frozen

1 egg, lightly beaten

1tbsp olive oil

1 red onion, chopped

3 carrots, chopped

2 leeks, sliced, washed

600ml milk

1tsp English mustard

2tbsp thickening granules (eg. McDougalls)

400g fish pie mix (cod, salmon, haddock)

 1 Heat the oven to 220C, Gas 7.  Cut out 4 rounds from the pastry, using a saucer as a guide to cut around. Put onto a greased baking sheet and bake for 15 mins until golden.

2 Meanwhile, heat the oil in a large pan, add the onion, carrots and leeks and cook for 5 mins to soften slightly.

3 Pour in the milk, mustard and seasoning and simmer for 5 mins.

4 Stir in thickening granules and mix until thickened and smooth.

5 Add the fish, simmer for 7 mins until tender.

6 To serve, spoon fish chowder into individual pots. Serve topped with pastry puffs.

Per serving: 525 cals, 29g fat ( 12gsat fat) 34g carbs

[The pastry puffs will keep in an airtight container for up to 2 days. Warm through at 200C, Gas 6 for 5 mins.]