Lobster Pot Pie
Ingredients
for the rough puff pastry
- 100 g flour, sifted, plus extra for dusting
- 0.625 mls fine salt
- 75 g cold butter, cut into small cubes
- 50 mls cold water
- 2.5 mls lemon juice
for the cream cheese white sauce
- 25 g butter
- 25 g flour
- 100 mls milk
- Salt and freshly ground black pepper to season
- 50 g cream cheese (the best quality you can afford)
- 1 small handful fresh tarragon, roughly chopped
for the pot pies
- 80 g fresh peas
- 2 lobster tails, sliced into chunks
- Salt and freshly ground black pepper to season
- Milk for brushing
Method
for the rough puff pastry
- Mix the flour and the salt
- Add the butter and mix in without breaking up the cubes
- Add the water and the lemon juice and using a fork, mix into a dough
- On a generously floured surface, roll the pastry out into a rectangle, getting the pastry as thin as possible
- With the short end facing you, fold down the top third, and fold up the bottom third
- Seal the edges and leave to rest in the fridge for 15 minutes
- Roll out into a rectangle and repeat the folding and resting period another three times
- Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes
for the cream cheese white sauce
- Melt the butter in a small sauce over a medium heat
- Mix in the flour until a roux forms
- Slowly whisk in the milk
- Season to taste and leave to simmer for 5 minutes
- Stir in the cream cheese and the tarragon
- Adjust the seasoning
for the pot pies
- Preheat the oven to 180°Celsius
- Roll out the pastry until thin
- Line two small cocottes with the pastry
- Place 40g peas into each cocotte
- Season the crayfish and place into the cocotte
- Divide the white sauce between each cocotte
- Cover the top with pastry and crimp to seal
- Brush with milk and bake for 30 minutes