Fish Chowder Pies Recipe
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.