6 small ceramic ramekins (mine are 10cm width each)
Ingredients you will need
400g frozen seafood mix*, defrosted and drained
250g button mushrooms
1 puff pastry sheet(~300g), pre-rolled
2 tsp cooking oil
2 cloves of garlic, chopped
50g grated parmesan cheese
50g double cream
1 tsp all-purpose flour
1 tsp thyme, dried or fresh
a pinch of salt and pepper
1 egg, to egg wash
fresh thyme, to garnish
*You can also use 150g king prawns, 150g mussels/calms and 100g cuttlefish/squid rings to substitute the seafood mix if you couldn’t find one from your local store
Preheat the oven to 190C.
Heat the cooking oil in a frying pan over medium-high, add the garlic, mushroom and seafood mix, sautee for 10 mins until slightly browned.
Add parmesan cheese, double cream, flour, dried thyme and a pinch of salt and pepper in the pan, mix well then off the heat.
Spoon the cooked seafood mix into the ramekins and fill them up to 3/4 full.
Use a sharp knife to cut the puff pastry into 6 circles (about 2cm wider than the ramekin), place the puff pastry on the ramekin, pinch with your thumb to seal the pot pie.
Whisk an egg and brush over the pastry.
Bake for 20mins or until the puff pastry is nicely puffed and golden brown.
Garnish with thyme and serve hot.