Leek & Cod Pot Pies for #LeekLove

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Leek & Cod Pot Pies | Teaspoonofspice.com

Leek Cod Pot Pies: We’re showing some #leeklove for this month’s Love Bloghop theme and this time, I knew I’d be making a tart, soup or one pot meal for sure (is it bad that I’m already over winter during the first week of January?) I remember making a seafood pot pie recipe years ago (my preference over beef) so I thought I’d pair some frozen cod I picked up from Trader Joe’s with leeks in a similar preparation.

Leeks are one of those foods that I love but really don’t use them as often as I should – like onions or garlic, which I’m never without. But they kept popping up in my CSA share into December which surprised me since I thought they were specifically a spring veggie. But it turns out that they are seasonal October – May and peak in January (hmm, guess that’s why this month is #leeklove!)

Leek & Cod Pot Pies | Teaspoonofspice.com

Leeks have a lovely, buttery flavor that comes out when you sauté them – in this recipe I paired them with freshly grated nutmeg for a twist that brings out the sweetness in both the leeks and fish. Along with the frozen cod, I used frozen puff pastry as I ran out of time to make my own. For a terrific homemade puff pastry, check out this recipe that I’ve made before from Regan of @The Professional Palate (along with a great trick she learned from a King Arthur Flour baking workshop.)

Leek & Cod Pot Pies

Makes 8 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 2 small leeks, cleaned and sliced
  • 1 large baking potato, cubed
  • 1 large carrot, peeled, chopped
  • 2 cloves garlic, minced
  • 1/4 cup white whole wheat flour
  • 3 cups low-fat milk
  • 1 pound cod fish, cut into 1-inch pieces
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 egg, whisked
  • 1 (16 ounce) package frozen puff pastry, thawed according to instructions

Directions

  1. In a large pot over medium heat, melt butter.
  2. Add leeks, potato and carrot. Sauté 10 minutes, stirring occasionally.
  3. Add garlic and cook for 1 minute.
  4. Add flour and stir. Cook for another 2 minutes.
  5. Add in milk, cod, nutmeg, pepper and salt. Stir and let cook for 6 minutes. Remove from heat.
  6. Preheat oven to 375 degrees.
  7. Spoon cod mixture into eight 5-ounce ramekins.
  8. Brush whisked egg over lip of each ramekin.
  9. Cut puff pastry into 5 x 5-inch squares and drap each square of dough over each ramekin, crimping and sealing to the lip. Brush the rest of egg wash over top each piece of dough. Make several slits on top of each dough piece.
  10. Place ramekins on a lipped baking sheet into the oven. Cook for 35 - 40 minutes or until pastry is golden brown.
  11. Let cool 10 minutes before serving.
http://teaspoonofspice.com/2013/01/leek-cod-pot-pies-for-leeklove/

Leek & Cod Pot Pies | Teaspoonofspice.com

I divided this recipe among eight 5 ounce ramekins but you could use large ramekins or even a pie plate if you prefer one big pot pie.

Your hosts for #LeekLove:
Susan | Girl in the Little Red Kitchen | @littleredkitchn
Deanna | Teaspoon of Spice | @tspcurry
Kimberly | Learn to Cook Badger Girl | @Bdgergrl
T.R. | No One Likes Crumbley Cookies| @TRCrumbley

Do you love leeks? How to you use them? If you have a recipe on your blog, link it up below!



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Comments

  1. says

    This looks so comforting and delicious Deanna! I MIGHT even convince my kids to eat some fish this way-I mean, how can you go wrong with puff pastry?? I too love leeks, and have been trying to use them more lately. I just made some parsnip, sweet potato, feta and leek pancakes the other day that were very yum! Happy #leeklove to you!!
    EA-The Spicy RD recently posted..Weekly Meal Plan & My Happy Things: A Sneak Peek at My Grand Canyon Adventure!My Profile

  2. says

    Wow that looks delicious! I absolutely love leeks…and I like that you were able to use other ingredients you were able to find at the store…like frozen fish and puff pastry. That makes it an easy dinner for me to whip up!

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