Boiled Squid Pot Pie

This Boiled Squid Pot Pie brings a creative twist to the traditional pot pie, featuring tender, boiled squid paired with a rich, savory filling of seasonal vegetables and herbs. The flaky pastry crust envelops a comforting mix that balances the ocean's flavors with a hint of freshness, making it a delightful main course for seafood lovers. It's a unique yet sensible dish that's perfect for a cozy dinner.

Ingredients:

• 1 pound fresh squid, cleaned and boiled
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the diced potatoes and carrots to the skillet, cooking for about 5 minutes until they begin to soften.
4. Stir in the peas, boiled squid, thyme, parsley, vegetable broth, and lemon juice. Season with salt and pepper. Allow the mixture to simmer for 5-7 minutes until thickened. Remove from heat and let cool slightly.
5. Roll out the puff pastry sheet and fit it into a pie dish, leaving some overhang.
6. Pour the squid filling into the pastry-lined dish. Cover with the remaining pastry, sealing the edges and cutting a few slits in the top for steam to escape.
7. Brush the top with the beaten egg for a golden finish.
8. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown. Let cool for a few minutes before serving.