Barramundi and Prawn Seafood Pie with Bush Tomato Relish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Australian seafood pie filled with flaky barramundi, prawns, and creamy sauce, topped with golden puff pastry and served with tangy bush tomato relish. This australian-inspired seafood ready in about 55 minutes layers chopped raw prawns, peeled and deveined, unsalted butter, garlic cloves, minced into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves, sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
  3. Step 3: Gradually whisk in 1 1/2 cups milk and 1/2 cup heavy cream, cooking for 5-6 minutes until thickened and smooth.
  4. Step 4: Remove from heat and stir in 8 oz diced barramundi, 8 oz chopped prawns, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Mix gently to combine.
  5. Step 5: Pour the seafood mixture into a 9-inch pie dish. Roll out 1 thawed puff pastry sheet to cover the top, trimming excess edges. Brush the pastry with 1 beaten egg.
  6. Step 6: Bake for 25-30 minutes until the pastry is golden brown and the filling is bubbling.
  7. Step 7: Serve warm with 1/2 cup bush tomato chutney on the side for a tangy contrast.

Equipment for this recipe

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Frequently asked questions

How long does Barramundi and Prawn Seafood Pie with Bush Tomato Relish take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Barramundi and Prawn Seafood Pie with Bush Tomato Relish?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Barramundi and Prawn Seafood Pie with Bush Tomato Relish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barramundi and Prawn Seafood Pie with Bush Tomato Relish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Barramundi and Prawn Seafood Pie with Bush Tomato Relish?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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