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

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.
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.

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