Serves 6


  • 1 1/2 ounce butter
  • 1 medium, yellow onion, chopped coarsely
  • 1 clove garlic, crushed
  • 3 bacon slices, chopped coarsely
  • 2 Tbsp. plain flour
  • 1 cup milk
  • 1/2 cup cream
  • 2 small potatoes, cut into 1/2-inch pieces
  • 1 1/4 pounds firm white fish fillets, cut into 3/4-inch pieces
  • 1/4 cup finely chopped fresh chives
  • 2 sheets ready-rolled shortcrust pastry
  • 1 egg, beaten lightly
  • 2 sheets ready-rolled puff pastry


    Melt butter in large saucepan; cook onion, garlic and bacon, stirring until onion softens.

    Add flour; cook, stirring, 1 minute. Gradually stir in combined milk and cream; bring to boil. Add potato; simmer, covered, stirring occasionally for 8 minutes. Add fish; simmer, uncovered for 2 minutes; cool. Stir in chives.

    Preheat oven to 400° F. Grease 6-hole (3/4-cup) Texas muffin pan.

    Cut six 4 1/2-inch rounds from shortcrust pastry; press into pan holes. Brush edges with a little of the egg. Divide fish chowder among pastry cases.

    Cut six 3 1/2-inch rounds from puff pastry; top chowder with puff pastry rounds. Press edges firmly to seal; brush tops with remaining egg. Cut a small slit in top of each pie. Bake about 25 minutes. Stand pies in pan 5 minutes before serving, top-side up, sprinkled with chopped fresh chives.

    Reprinted with permission from Pocket Pies published in 2014 by Sterling Publishing Co., Text © 2008, 2011 by ACP Magazines Ltd. Photography by ACP Magazines Limited.

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