Seafood Mornay Pot Pies - cooking recipe

Ingredients

3 tsp vegetable or olive oil
1 1/4 lb seafood marinara mix
1 None Spanish onion, finely chopped
1/2 cup milk
4 1/2 tbsp butter, coarsely chopped
1/4 cup all-purpose flour
1/3 cup coarsely grated Cheddar cheese
4 oz frozen peas
1 None egg, lightly whisked
1 sheet frozen puff pastry, thawed, cut into quarters
None None mixed greens, to serve

Preparation

Heat 2 tsp oil in a large frying pan over medium-high heat. Working in batches, cook seafood for 2 mins, or until seared. Transfer to a colander to drain.
Add remaining oil to pan. Cook onion for 5 mins, or until soft. Add milk and seafood. Simmer, stirring occasionally, for 2 mins, or until seafood is almost cooked through. Strain through a fine-mesh sieve. Reserve cooking liquid.
Wipe pan clean and place over medium heat. Melt butter. Add flour and cook for 1 min, or until bubbling. Stir in reserved cooking liquid. Cook for 5 mins, or until sauce boils and thickens. Remove from heat and stir in cheese, seafood mixture and peas. Season. Cover surface directly with plastic wrap and let cool.
Preheat oven to 425\u00b0F. Grease 4 - 10 oz ramekins. Place on a baking tray. Brush edges with egg then fill with seafood mixture. Top with puff pastry, pressing down edges to seal. Brush with remaining egg then cut a small slit in the center. Bake for 15 mins, or until puffed and golden brown. Let stand for 5 mins before serving with salad.