Ready to feel the sea-breeze blow through your hair, hear the iconic echoes of sea birds in the distance and smell the salty fresh scent of the ocean? Let one spoonful of our Seafood Stew take you there!
Infused with nori, fresh fennel, garlic and sweetcorn this creamy dish exudes the tasty flavours of San Fran’s infamous and indulgent chowder and brings it to your kitchen at home. And although we believe our Seafood Stew is a yummy taste sensation on it’s own, this week we got creative and transformed this dish into a comforting British classic: seafood pie.
At the Brook, we’re big believers in ‘no rules apply’ so however you want to eat our vegan meals is exactly how you should. Whether that’s a Brook tapas extravaganza where you load everything onto one plate or as we have here you use our meals as a base and make them into something EXTRA, in the words of many before us ‘You do YOU’.
Pie’s aren’t the easiest of vegan dishes at the best of times but with an already fragrant, rich and creamy filling and the help of ready rolled puff pastry (we love you) this taste-of-home feast can be whipped up and on the dinner table in 35 mins. Serve it up with minty, buttered, lemony peas, steamed greens and fluffy mashed potato and invite your favourites over for a cosy dinner in. Mmmmmmm.
Here’s just how easy it can be….
Time: 35 mins
1 x The Brook seafood stew
1 x vegan ready rolled puff pastry (gf if needed)
1/4 cup dairy free milk (for glazing) *the water from a chickpea can also be used
Preheat the oven to 200C.
Cook your seafood stew according to the instructions (we’d recommend microwaving here for speed).
Whilst the stew is heating up. Line a pie dish with the puff pastry, cutting off any excess and pressing the pastry into the sides.
Pour the seafood stew into the pastry lined dish.
Now for the pie lid. Lie the remaining pastry over the pie trimming the sides and pressing the edges down to seal.
Crimp the edges with a fork and criss-cross the top with a sharp knife.
Dip a pastry brush (or a wide paint brush) into the dairy free milk and wash it over the top. This will help the pie brown and secure the pastry edges.
Place in the oven for 25 minutes or until golden brown.
Once cooked, remove and leave to cool for 5 minutes before serving.
Dish it up and serve with steamed greens, zesty peas* and potatoes.
And there you have it a warming, comforting dish that tastes delicious and is ready in half an hour!
*Optional zesty peas:
500g frozen peas
1 Tbsp dairy free butter
Handful of fresh mint, chopped
Juice of 1/4 lemon
Cook peas according to packet instructions. Drain and place in a bowl with the fresh herbs, lemon juice and a blob of butter melted on top.