Step 1.
Preheat oven to 200°C. Heat 1 teaspoon of oil in a large frying pan over medium-high heat. Cook one-quarter of the marinara mix, stirring, for 3-4 minutes or until almost cooked. Transfer to a 310ml (1 1/4-cup) capacity ovenproof dish. Repeat, in 3 more batches, with remaining oil and marinara mix and 3 more dishes.
Step 2.
Add the cream to the pan and bring to boil. Reduce heat to medium. Simmer for 3-4 minutes or until the cream has reduced by a third. Add the cheddar and season with salt and pepper. Stir for 1-2 minutes or until the cheddar melts.
Step 3.
Pour the cream mixture over the seafood in the dishes. Arrange 2 pastry squares, at opposite angles, on top of each dish. Press down gently to seal the edges. Brush the tops of the pies with water. Season with salt and pepper.
Step 4.
Place the dishes on a baking tray. Cut 2 small slits in the top of each pie to allow steam to escape. Bake for 20 minutes or until puffed and golden.
Thanks to TASTE.COM.AU
Ingredients
Directions
Step 1.
Preheat oven to 200°C. Heat 1 teaspoon of oil in a large frying pan over medium-high heat. Cook one-quarter of the marinara mix, stirring, for 3-4 minutes or until almost cooked. Transfer to a 310ml (1 1/4-cup) capacity ovenproof dish. Repeat, in 3 more batches, with remaining oil and marinara mix and 3 more dishes.
Step 2.
Add the cream to the pan and bring to boil. Reduce heat to medium. Simmer for 3-4 minutes or until the cream has reduced by a third. Add the cheddar and season with salt and pepper. Stir for 1-2 minutes or until the cheddar melts.
Step 3.
Pour the cream mixture over the seafood in the dishes. Arrange 2 pastry squares, at opposite angles, on top of each dish. Press down gently to seal the edges. Brush the tops of the pies with water. Season with salt and pepper.
Step 4.
Place the dishes on a baking tray. Cut 2 small slits in the top of each pie to allow steam to escape. Bake for 20 minutes or until puffed and golden.
Thanks to TASTE.COM.AU
