Seafood Pie

Estimated from the upgraded serves-2 metric ingredient list; verify with a nutrition calculator before making health claims.

1. 1. Make a white sauce with butter, flour, milk and fish stock until smooth and thick. Measure everything before you start so the recipe scales cleanly from the dynamic ingredient quantities. Cut vegetables evenly so they soften at the same rate and the final texture is balanced.
2. 2. Fold in fish, prawns, scallops and lemon zest, then season carefully. Work steadily and check texture rather than relying only on the clock.
3. 3. Spoon the filling into a pie dish and cool slightly so the pastry stays crisp. Work steadily and check texture rather than relying only on the clock.
4. 4. Cover with puff pastry, crimp the edges and brush with beaten egg. Work steadily and check texture rather than relying only on the clock.
5. 5. Bake at 200°C until the pastry is deeply golden and the filling is bubbling. Heat oil to about 180°C / 355°F; if it is too cool the food turns greasy, and if too hot the outside browns before the centre cooks. Preheat the oven to 200°C / 390°F and use the middle shelf unless the recipe needs strong top browning. Taste at the end for salt, acidity and richness; traditional versions should feel generous but balanced.

#1 Great match White

Chardonnay

Why it works: This wine style balances the recipe by matching body, lifting richness and keeping the dish bright on the palate.

Creamy or lightly oaked white wine with citrus, stone fruit and enough body for seafood, poultry and rich sauces.

GrapeChardonnay

RegionAustralia, New Zealand, France, Italy, Spain, Germany

Wine flavourCreamy or lightly oaked white wine with citrus, stone fruit and enough bod…

Serve at10-12°C

• Flavour bridge: Shared citrus, savoury, creamy, grilled or sweet notes depending on the dish.
• Acidity: Enough acidity to refresh the palate between bites.
• Body: Body chosen to match the weight of the dish without overwhelming it.
• Tannin: Tannin kept suitable for the protein and sauce style.
• Sweetness: Dry or gently sweet depending on spice and dessert level.
• Best for: Good for Australian themed menus and relaxed entertaining.

#1 Great match White

Chablis / Unoaked Chardonnay

Why it works: Chablis Unoaked Chardonnay suits Seafood Pie because the dish is fresh, savoury and coastal, usually lifted by citrus, herbs, butter, spice or a clean salty finish; the wine keeps the finish balanced rather than heavy.

Lean Chardonnay with citrus, apple, chalk and shell-like minerality. Perfect with white fish, butter sauces, shellfish and delicate starters.

GrapeChardonnay

RegionChablis, Mâcon, Margaret River, Limarí

Wine flavourlemon, green apple, chalk, oyster shell

Serve at8-10°C

• Flavour bridge: The pairing links acidity, body and aroma to the main ingredients, giving freshness for rich dishes and enough weight for hearty ones.
• Acidity: Use acidity to lift richness, salt, fried texture, cream, butter or slow-cooked depth.
• Body: The wine body is chosen to avoid overpowering the dish while still standing up to the main ingredient.
• Tannin: Low or moderate tannin is safest unless the recipe is built around red meat, roasting or deep savoury sauces.
• Sweetness: Keep the wine dry for savoury recipes; use gentle sweetness for desserts or spicy dishes.
• Best for: Main pairing for testing and editorial menus.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.