Seafood Chowder Pie

Instructions

• 1Place a 12-inch round (3½ quart) 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.
• 2Melt 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.
• 3Add the cheese, mustard, lemon zest and juice and whisk until smooth. Add the salt and pepper and whisk.
• 4Add the peas, seafood and herbs to the sauce and mix well. Stir in the spinach mixture and remove from the heat.
• 5Insert the wire rack into position 6. Select AIR FRY/SUPER CONVECTION/350°F/35 minutes and enable Rotate Remind. Press START to preheat.
• 6Cut the pastry into 2-inch strips.
• 7Place 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.
• 8Once preheated, place the pie in the oven. When the Rotate Remind signals, rotate the pan and continue cooking until the pastry is golden and crisp.
• 9Remove the pie from the oven and stand for 5 minutes before serving.