Instructions: Mix the seafood salmon and mussels with the cream and season.
On a lightly floured worksurface roll out the readyrolled pastry a little more thinly. Using the top of a 450ml ovenproof bowl as a guide cut out four circles at least 5mm bigger all round.
Divide the seafood between four 450ml ovenproof bowls and top with the hertz and garlic butter.
Brush the rim of each bowl and 5mm down the outside with beaten egg.
Place a pastry circle on top of each bowl and press it down the sides.
Make a steam hole in the centre and glaze the pastry with beaten egg.
Bake in the middle of the roasting oven for 12 to 15 minutes until the pastry is well risen and golden.
For homemade garlic butter beat 40g softened butter with two crushed garlic cloves and 1 level tbsp chopped fresh herbs such as parsley or chives. aga tip: packs of frozen mixed seafood are an excellent standby to keep in the freezer and like the pastry take only one hour to thaw when placed near the warmth of the aga. You can use any variety of mixed fish and shellfish for this quick and easy dish.
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