Składniki
Składniki
1 lb MSC certified haddock, fresh or frozen, cut into 2 inch cubes
1 large Spanish onion, diced
3 cloves garlic, chopped
½ cup salted butter
½ cup flour
¼ cup frozen peas
¼ cup frozen corn
¼ cup frozen carrots
2 cups whole milk
1 sprig fresh tarragon, picked and chopped
2 eggs
Fresh tarragon for garnish
If using frozen haddock, thaw in the fridge overnight and pat dry before using.
Serves 12-24 as a canapé or 6-8 as a small “pot pie” appetizer
Wykonanie
Wykonanie
1. Remove the puff pastry from the freezer and place in the fridge while you prepare the filling.
2. In a large pot on low heat melt the butter. Sweat the onion and garlic for 10 minutes.
3. Add the flour to make a roux, stirring constantly to make sure the flour gets cooked but does not colour, about 5 minutes.
4. Add the milk whisking constantly. Turn the heat up to medium and continue whisking until thickened, about 10 minutes.
5. Turn the heat down to low and gently add the haddock pieces. Add the vegetables and tarragon and season with a little salt.
6. Let cool in the fridge uncovered for at least 30 minutes while you prepare the puff pastry.
7. Preheat oven to 350˚F.
8. On a lightly floured cutting board, unroll the puff pastry. For “open-faced cups” cut one 3-inch square per muffin cup. For closed “mini pot pies” cut two 3 inch rounds per muffin cup. Line each muffin cup with a square or round of puff pastry.
9. Remove the filling from the fridge and make sure it’s cool.
10. In a separate bowl whisk the two eggs, then mix thoroughly into the filling.
11. Fill each muffin cup to ¾. For “mini pot pies” place the second pastry round on top and seal with a light egg wash.
12. Bake for 20 minutes until the pastry is browned and crunchy. Let cool for a few minutes, sprinkle with a little chopped tarragon. Serve on a nice platter.