After a few minutes add the fish stock and cream and bring to the boil. Simply roll out the pastry dough, and place an oven-safe bowl upside down on the dough. Next, press the bowl into the dough to make an indentation, and cut then around it. Cutting the fish. This means the pie is quicker to make and there is less danger of the fish becoming dry and overcooked. Making a puff pastry lid for your seafood pot pie is EASY. Season and leave to one side. Roll out the pastry to twice the size of the ovenproof dish. The fish will shrink slightly as it cooks. The fish wants to be cut into quite large bite-sized chunks (around 2″/5cm) this helps the fish stay together in the pie, so you get nice bites of fish rather than small flakes.

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