Heat the oil in a skillet over medium heat. Add the green onions and garlic and cook 1-2 minutes. Add the wine and saffron and reduce the wine by half. Add the whipping cream and simmer until lightly thickened. Stir in the seafood, salt and white pepper. Remove from heat and cool to room temperature, seafood will finish cooking in the oven.
Preheat the oven 400 degrees F. Vegetable spray 4, 8 oz souffle or tin pudding cups (available at kitchenware stores). Roll the pastry out into a large thin circle. Cut out rounds of pastry large enough overlap the side of the cups by an inch once the pastry is set inside. Set pastry into each cup; spoon and pack in the seafood filling. Egg wash the edges of the pastry, and then fold over the filling to seal it inside. Bake the seafood pies 30 minutes. Cool slightly, then unmould unto plates and serve.
Note: Ready-to-roll pie dough is available in our freezer department.