2 leeks, sliced lengthways and then into half moons, rinsed
2 small carrots, diced
1 clove garlic
2tbls plain flour
2 small potatoes, cut into 1cm pieces
375ml Avonmore Cooking Cream
450g firm white fish fillets, cut into 2cm pieces
150g smoked cod or haddock, cut into 2cm pieces
150g raw shelled, veined prawns
¼ cup fresh chives, chopped
2 sheets ready rolled shortcrust pastry
2 sheets ready rolled puff pastry
1 egg, lightly beaten
Irish brown soda bread
Melt the Avonmore Butter in a large saucepan and cook the leeks, carrots and garlic for 4 minutes.
Add the flour and stir well for 1 minute. Gradually pour the Avonmore Cooking Cream in, stirring all the time. Add the potatoes, bring to the boil then reduce to a simmer with the lid on for 8 minutes. Stir occasionally.
Add the fish and prawns and poach for 2 minutes, take off the heat.
Preheat the oven to 200°C. Grease and flour a 6 hole Texas muffin tray (180ml capacity). Or you can use individual pie dishes.
Cut out 12cm rounds from the shortcrust pastry and press into the pan holes. Brush the edges with a little egg wash.
Mix the chives gently into the chowder and divide the mixture among the pastry cases.
Cut 9cm rounds from the puff pastry and cover the chowder pies. Press the edges firmly to seal and brush the tops with the remaining egg. Cut a small slit in the lid of each pie.
Bake for about 25 minutes. Stand in the pan for 5 minutes before serving with brown soda bread.