Seafood Pie with Barramundi and Creamy Bush Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky pastry envelops tender barramundi and prawns in a creamy sauce infused with Australian bush tomatoes for a rich and tangy flavor. This australian-inspired seafood ready in about 65 minutes layers peeled and deveined raw prawns, butter, small, finely chopped onion 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: 25 min Cook: 40 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a medium saucepan, melt 3 tbsp butter over medium heat. Add 1 finely chopped small onion and 2 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
  2. Step 2: Stir in 1/4 cup chopped bush tomatoes and cook for 2 minutes until they become soft. Sprinkle 2 tbsp all-purpose flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
  3. Step 3: Gradually whisk in 1 cup milk and 1/2 cup heavy cream, continuing to stir until the sauce thickens and coats the back of a spoon, about 5-6 minutes.
  4. Step 4: Gently fold in 8 oz cubed barramundi and 8 oz prawns, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Cook on low heat for 3 minutes until seafood is just opaque.
  5. Step 5: Transfer the seafood mixture into a 9-inch pie dish. Cover with 1 sheet prepared shortcrust pastry, trimming excess and pressing edges to seal. Brush top with 1 beaten egg.
  6. Step 6: Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and crisp. Let cool slightly before serving.

Equipment for this recipe

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Frequently asked questions

How long does Seafood Pie with Barramundi and Creamy Bush Tomato Sauce take to make?

Total time is about 65 minutes (25 min prep + 40 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 Seafood Pie with Barramundi and Creamy Bush Tomato Sauce?

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 Seafood Pie with Barramundi and Creamy Bush Tomato Sauce?

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 Seafood Pie with Barramundi and Creamy Bush Tomato Sauce 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 Seafood Pie with Barramundi and Creamy Bush Tomato Sauce?

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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