Main Meals

Trout-and-prawn pies with potato crust

25 minutes
35 minutes
Wine/Spirit Pairing
Joostenberg Fairhead White Blend

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  • 500 g baby potatoes
  • 3 T butter, melted
  • 1 T olive oil
  • 3 leeks, thinly sliced
  • 4 garlic cloves, finely diced
  • 4-6 baby carrots, finely diced
  • 1 cup cream
  • 1-2 cups fish stock
  • Sea salt and freshly ground black pepper, to taste
  • 200 g Woolworths cooked and peeled prawns
  • 400 g Woolworths frozen lemon and herb rainbow trout portions, thawed and flaked
  • ½ cup Italian parsley

Preheat the oven to 200°C.

Parboil the baby potatoes for 10 minutes until tender but still firm, allow to cool and slice thinly.

Heat 2 T butter and the olive oil in a large saucepan, then add the leeks, garlic and baby carrots. Cook over a low heat for 10 minutes until soft. Add the cream and stock, bring to a gentle simmer and cook for 10 minutes over a medium heat. Season to taste.

Remove the tails from the prawns and fold the prawns into the sauce. Add the trout and parsley and spoon the mixture into 4 small ovenproof dishes. Top with the potatoes, brush with the remaining melted butter and season to taste. 4 Bake for 15–20 minutes until golden and bubbling. Serve hot with a green salad.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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