Creamy Prawn and Scallop Pots

• 3/4 cup white wine
• 125g tub PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup chicken stock combined with 1 tablespoon cornflour
• 400g green prawn cutlets
• 200g scallops
• 2 spring onions, finely sliced
• 2 cloves garlic, finely sliced
• 1/2 cup parsley leaves, chopped
• 2-3 sheets puff pastry
• 1 tablespoon milk
• Green salad and crusty bread to serve, optional

1. Bring wine to the boil in a frying pan, and simmer until reduced by half.
2. Stir in the Philly* and stock mixture until smooth.
3. Add the prawns, scallops, spring onions and garlic to the pan.
4. Simmer 5 minutes or until thickened.
5. Stir through the parsley and spoon into 4 x 1 cup capacity ovenproof ramekins.
6. Cut 4 rounds or squares from the pastry to fit the top of the dish, allowing an extra 2cm to overhang.
7. Cut a small hole in each piece of pastry using a round pastry cutter.
8. Lay over each ramekin.
9. Brush with milk and bake at 200 degrees C for 15-20 minutes until golden.
10. Serve with crisp salad and bread.

white wine, cream cheese, chicken, green prawn cutlets, scallops, spring onions, garlic, parsley, pastry, milk, green salad

Taken from www.kraftrecipes.com/recipes/creamy-prawn-scallop-pots-104263.aspx (may not work)