Seafood Chowder Pie

Instructions

• 1

  Place a 30cm round (3.3 litre) ovenproof pan over high heat. Add the oil and shallots and cook, stirring for 3 minutes, or until soft. Add the garlic and cook, stirring until fragrant. Add the spinach and stir. Transfer to a heatproof bowl and set aside. Clean the pan.

• 2

  Melt the butter in the pan over medium heat. Add the flour and whisk constantly for 2 minutes, or until it bubbles and forms a paste. Gradually add the milk, whisking constantly to prevent lumps. Reduce the heat to medium-low and cook, whisking occasionally until the sauce boils and thickens.

• 3

  Add the cheese, mustard, lemon zest and juice and whisk until smooth. Add the salt and pepper and whisk.

• 4

  Add the peas, seafood and herbs to the sauce and mix well. Stir in the spinach mixture and remove from the heat.

• 5

  Insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 175°C, for 35 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Cut the pastry into 5cm strips.

• 7

  Place the melted butter in a large bowl. Dip the pastry strips in the butter. Gently scrunch the strips and place on the pie to cover the surface.

• 8

  Once preheated, place the pie in the oven and cook for 35 minutes. When the Rotate Remind signals, rotate the pan and continue cooking.

  Tip: Cook the pie on the pizza pan to catch any drips during cooking.
• 9

  The pastry should be golden and crisp. If not, cook it a little longer. 

• 10

  Remove the pie from the oven and stand for 5 minutes.

• 11

  Spoon onto serving plates and serve.