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asian seafood pot pie

my version -- salmon, tilapia, shrimp; infused in coconut milk, gochujang, palm sugar, lime, sea salt, garlic, ginger, corn search, kaffir lime leaves, and sautéed sweet potatoes, carrots, turnips, rutabaga; baked with puff pastry; served with sour apple cucumber mandarin orange slaw...

"A pot pie is a type of meat pie with a top pie crust consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. In the United States, both beef pot pie and chicken pot pie are the most popular types of pot pies and can vary significantly in terms of both preparation and ingredients." -- Wikipedia

"Pot Pies are said to have originated in the Neolithic Age around 9500 B.C. by discoveries made by archaeologists. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas and were then spread to the Romans. In the times of the Roman Empire, these pastries were served at banquets and were prepared with various meats, oysters, mussels, lampreys, and fish and included a crust made of a flour and oil mixture. The royalty nicknamed them "Coffins". Pot pies spread across Medieval Europe during the Crusades. In the 16th century, the English gentry revived the custom of serving pot pies and the tradition soon swept the country. A British food commenter once described them as, "which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom." -- Wikipedia

here is a sample recipe...


© Faisal Hoque
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