Creamy Garlic Seafood Pot Pie PHILLY

Creamy Garlic Seafood Pot Pie PHILLY
20 Mins
Prep time
30 Mins
Cooking time
Serves 4-6

What you need

  • 40g butter
  • 600g mixed seafood eg. white fish cut into chunks, prawn cutlets, scallops, and mussels
  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 2 tablespoon brandy
  • 250g PHILADELPHIA Block Cream Cheese, chopped
  • 125g can corn kernels, drained
  • ½ cup shredded Parmesan cheese
  • Salt and white pepper, to taste
  • 6 sheets filo pastry
  • Olive oil spray

How to make it

  1. HEAT half the butter in a large saucepan and sauté the seafood until just cooked. Remove. Melt the remaining butter and sauté the leek and garlic for 3-4 minutes to soften. Add the brandy and cook until reduced. Add PHILLY and stir until smooth, then stir through the corn, seafood, Parmesan and seasonings. Spoon the seafood mixture into a 24cm pie plate.
  2. MAKE a stack of 2 sheets of filo, spraying each layer with oil. Cut into 8 squares and scrunch up. Repeat process with remaining filo then place on top of the fish mixture. Bake in a hot oven 200ºC for 20 minutes or until pastry is golden. Serve immediately.