Paua Pie
Photos by Simon Lambert
Serves - 4 medium ramekins
Skill level - Easy–Intermediate
Prep time - 25 minutes
Cook time - 35 minutes
Ingredients
400–450 g paua flesh, finely minced
2 Tbsp butter
1 onion, finely diced
2 Tbsp plain flour
1 cup whole milk (warm)
½ cup cream
Salt and freshly cracked black pepper, to taste
2 Tbsp fresh parsley or chives, chopped (optional)
2-3 sheets ready rolled Heritage bakers flaky puff pastry
1 egg, lightly beaten, for glazing
Method
Melt butter in a pan. Add onion and cook gently until soft.
Stir in minced paua, cooking 2–3 minutes until just coloured.
Sprinkle over flour, stir well for 1 minute.
Gradually add warm milk, stirring until smooth and thickened.
Add the cream and stir well to combine and continue cooking for a further 2 minutes.
Season generously with salt and pepper.
Add the herbs.
Remove from heat and let cool completely.
Preheat the oven to 200 °C (fan 180 °C).
Cut puff pastry to fit ramekin bases and sides. Press gently into place.
Spoon cooled paua mixture into each lined ramekin.
Cut pastry lids, lay over filling, and seal edges well (press with a fork or pinch).
Cut a small steam vent in the centre. Brush with egg wash.
Bake for 25–30 minutes until puffed and golden.
Rest for 5 minutes before serving.
Serve hot with lemon wedges.
Recipes by Alison Lambert
