Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup sweet onion, chopped
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 garlic cloves, minced
- ½ cup flour, plus more for rolling puff pastry
- ½ cup dry white wine
- 2 cups fish stock or chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon thyme
- ½ pound medium shrimp, peeled and deveined, cut in half
- ½ pound sea scallops, quartered
- ½ pound of halibut or cod, cut into ½-inch cubes
- 1 cup frozen peas
- 2 tablespoons plain Greek yogurt
- 1 (17-ounce) package frozen puff pastry sheets, thawed
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350 F. Place 6 ramekins on a large baking sheet; spray ramekins lightly with nonstick cooking or olive oil spray.
- While oven is preheating, combine olive oil, onions, celery, carrots and garlic in a Dutch oven or large pot and cook over high heat for 4 to 5 minutes, or until vegetables are softened. Add flour and stir to coat vegetables, stirring for 1 minute. Add wine, stock or broth, salt, pepper and thyme, stirring and cooking for 5 minutes. Gently add in seafood and peas, reduce heat to medium and cook for about 10 minutes. Fold in yogurt, stirring to make creamy and cook for another 1 to 2 minutes. Remove from heat.
- Unroll puff pastry and place on lightly floured surface. Cut puff pastry into circles slightly larger than the size of the ramekins. Fill the ramekins with pot pie filling. Place puff pastry circles over top of ramekins and secure around top of ramekin, using fingers to push down on the pastry dough. Cut three or four small slits in top of puff pastry.
- Place baking sheet with ramekins in oven and bake until pastry is golden brown and filling is hot, about 35 to 40 minutes. Let cool 10 minutes before serving.
Notes
Recommended equipment; Ramekins, baking sheet, cutting board, knife, Dutch oven or large pot
- Prep Time: 25
- Cook Time: 50