Individual Seafood Pies


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These tasty little pies are great for small dinner parties.

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Serving Size / Yield

6 servings


  • 1 C. raw clams
  • 1 C. shrimp, peeled and deveined
  • 1 C. haddock, deboned and chunked
  • 4 stalks celery
  • 1 lg. onion, chunked
  • 2 lg. carrots, chunked
  • 3 lg. potatoes, cubed
  • 3 1/2 C. water
  • 2 Tbs. fish soup base
  • 1 1/2 tsp. white pepper
  • 1 tsp. salt
  • 3 bay leaves
  • 2 tsp. thyme
  • 2 Tbs. butter
  • prepared puff pastry (approximately 10"x16")

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Saute onions, celery, and carrots in a deep, heavy saucepan until onions become transparent.  Add soup base dissolved in the water. Add the spices and potato, and simmer on medium heat until potatoes become just tender.  Add seafood during the last 10 minutes of simmering. Remove bay leaves. Divide filling equally between 6 individual casserole dishes.  Cut prepared puff pastry into circles slightly larger in circumference than the top of the casseroles. Lay each circle of pastry over the filled dish and press lightly around the rim to seal.  Vent holes are not necessary.  For a glossy finish, brush 1/2 cup water and 1 egg, well beaten, over top of crust before baking.  Bake at 400 degrees for approximately 20 minutes or until golden brown.

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