Trout and Leek Pot Pies - Wheat Foods Council

Name: Trout and Leek Pot Pies - Wheat Foods Council
Ingredients: 2 7 oz. trout fillets; 2 tablespoons of white wine (optional); 1 ¾ cups Whole milk; 1 ¼ cups Chicken stock; 1 heaping tbsp of Crème Fraîche (or sour cream); 2 1/2 tbsp. of All-Purpose Flour; Tabasco; English mustard or mustard powder; 2 tbsp. butter; 1 12 oz. package of Frozen peas; 1 leek, cleaned & sliced into rings; 1 Cup baby potatoes, halved or quartered (the pieces should be no bigger than the size of a grape); Fresh parsley; 1 Package of Puff Pastry sheets; 1 egg, beaten, for brushing; Salt & black pepper

www.wheatfoods.org

Think of your favorite Chicken Pot Pie–only this one’s filled with the catch of the day. Takes 50-60 Minutes. Makes 4 individual Tarts Directions Preheat your o

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wheatfoods.org.

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Ingredients

2 7 oz. trout fillets
2 tablespoons of white wine (optional)
1 ¾ cups Whole milk
1 ¼ cups Chicken stock
1 heaping tbsp of Crème Fraîche (or sour cream)
2 1/2 tbsp. of All-Purpose Flour
Tabasco
English mustard or mustard powder
2 tbsp. butter
1 12 oz. package of Frozen peas
1 leek, cleaned & sliced into rings
1 Cup baby potatoes, halved or quartered (the pieces should be no bigger than the size of a grape)
Fresh parsley
1 Package of Puff Pastry sheets
1 egg, beaten, for brushing
Salt & black pepper