There are few things easier to make than pot pies. Most pies require a bit of hard work – homemade pastry, soggy bottom avoidance tactics and so on – but not pot pies. They are, in fact, ‘easy as pie’ – basically a savoury filling topped with either homemade pie crust or store-bought flaky puff pastry.
The satisfaction you get when you break through the crisp buttery crust into the rich deliciousness below is second to none – comfort food taken to another level. Throw lobster and bacon into the mix and you are basically in foodie heaven… no, seriously.
It just so happens that it is British Pie week and I am once again teaming up with Iceland‘s #PowerOfFrozen campaign to lift the lid on pies – I used their Canadian lobster tails and frozen puff pastry in this recipe. These individual pot pies turned out so well that I will definitely be making them again very soon – perhaps with tiger prawns or mixed seafood for a more affordable, everyday option. But I will keep the lobster version up my sleeve whenever I want to push the boat and really impress…
Looking for more pie inspiration? Check out these delicious recipes!
Chilli Beef Pies from Hedgecombers
Kale, Pesto and Cauliflower Picnic Pies from The Veg Space
Seafood and Kale Pie with Parmesan Puff from Foodie Quine
Triple Chocolate Ice Cream Pie from Emily’s Recipes and Reviews.
- 1 packet ready-rolled all butter puff pastry defrosted if frozen
- 2 medium raw or cooked lobster tails defrosted if frozen (around 200g | 7oz)
- 25 g | 1oz unsalted butter
- 60 g | 2oz lardons fatty bits removed
- 2 large shallots very finely diced
- 1 large carrot peeled
- 1 large potato such as Maris Piper peeled and cut into small cubes
- 240 ml | 8 fl oz | 1 cup fish stock
- 150 g | 5.3oz low fat crème fraîche
- 60 ml | 2 fl oz | 1/4 cup Noilly Prat vermouth
- 1 tbsp fresh chives finely chopped
- 1 tbsp fresh flat leaf parsley finely chopped
- 1 tsp dried tarragon
- 1 tsp English mustard
- squeeze lemon juice
- salt and freshly ground pepper
- 1 egg lightly beaten to brush on the pastry
- Use kitchen scissors to cut the lobster tails open and carefully remove the flesh. Cut into bite sized pieces and set aside.
- Boil the potato and carrot until fork tender, drain and set aside. Finely dice the carrot.
- Melt the butter in a non stick pan and gently cook the shallots and lardons for 3-4 minutes.
- Add the stock and vermouth, increase the heat and boil until the liquid is reduced by half.
- Stir in the crème fraîche, herbs, mustard and lemon juice. Add the lobster and cook for a couple of minutes.
- Take off the heat and stir in the potato and carrot. Check the seasoning and add fresh pepper and salt if needed. Divide between two large ramekins. Let the filling cool down while the oven heats.
- Preheat the oven to 220C (425F). Unroll the puff pastry and cut four squares slightly larger than the diameter of the ramekins. Brush two of the squares with the beaten egg and place the other two squares on top at an angle to create a star shape. Brush all over with beaten egg.
- Brush the rim of the ramekins with the beaten egg and top with the puff pastry lids, pressing down slightly to seal. Cut a small cross in the centre with a sharp knife to allow steam to escape.
- Place the ramekins on a heavy baking tray and cook for 15-18 minutes or until the puff pastry is golden. Cool slightly before serving.