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!)
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.Print
Leek & Cod Pot Pies
- Yield: 8 servings 1x
- 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
- In a large pot over medium heat, melt butter.
- Add leeks, potato and carrot. Sauté 10 minutes, stirring occasionally.
- Add garlic and cook for 1 minute.
- Add flour and stir. Cook for another 2 minutes.
- Add in milk, cod, nutmeg, pepper and salt. Stir and let cook for 6 minutes. Remove from heat.
- Preheat oven to 375 degrees.
- Spoon cod mixture into eight 5-ounce ramekins.
- Brush whisked egg over lip of each ramekin.
- 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.
- Place ramekins on a lipped baking sheet into the oven. Cook for 35 – 40 minutes or until pastry is golden brown.
- Let cool 10 minutes before serving.
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.
Do you love leeks? How to you use them? If you have a recipe on your blog, link it up below!