Seafood Pie with Puff Pastry and Creamy White Wine Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich Australian-style seafood pie filled with shrimp, scallops, and fish in a velvety white wine cream sauce topped with golden puff pastry. This australian-inspired seafood ready in about 50 minutes layers shrimp, peeled and deveined, scallops, unsalted butter 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: 30 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large saucepan, melt 3 tbsp unsalted butter over medium heat. Add 2 tbsp chopped shallots and sauté for 2 minutes until fragrant and translucent.
  2. Step 2: Sprinkle 3 tbsp all-purpose flour over the butter and shallots and whisk constantly for 1-2 minutes to form a roux without browning.
  3. Step 3: Gradually pour in 1/2 cup dry white wine while whisking, then add 1 cup heavy cream. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.
  4. Step 4: Add 8 oz shrimp, 6 oz scallops, and 8 oz white fish pieces to the sauce. Simmer gently for 3-4 minutes until seafood is just cooked through. Stir in 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper, then remove from heat.
  5. Step 5: Preheat oven to 400°F. Transfer the seafood mixture into a 9-inch pie dish. Roll out 1 sheet of puff pastry to fit over the dish and cover the filling, trimming excess pastry.
  6. Step 6: Beat 1 egg yolk and brush it over the puff pastry to create a golden glaze. Cut a few small slits in the pastry to allow steam to escape.
  7. Step 7: Bake the pie on the middle rack for 20-25 minutes until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.

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Frequently asked questions

How long does Seafood Pie with Puff Pastry and Creamy White Wine Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 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 Puff Pastry and Creamy White Wine 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 Puff Pastry and Creamy White Wine 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 Puff Pastry and Creamy White Wine 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 Puff Pastry and Creamy White Wine 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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