Seafood pie

Ingredients

• 190 g (1½ cups)plain flour
• 1.25 ml (¼ teaspoon)salt
• 115 g (½ cup)butter
• 1egg yolk
• 45–60 ml (3–4 tablespoons)water
• 30 ml (2 tablespoons)butter
• 1onion
• 120 gmushrooms
• 480 ml (2 cups)béchamel sauce
• 1.25 ml (¼ teaspoon)pepper
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)black pepper
• 1.25 ml (¼ teaspoon)nutmeg
• 1.25 ml (¼ teaspoon)oregano
• 10 ml (2 teaspoons)lemon juice
• 250 gsalmon
• 250 gprawns
• 250 gwhite fish
• 110 g (1 cup)Cheddar cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C.

2. 2

   Mix the flour

   To make the pastry, sift the flour and salt into a medium bowl. Add the butter, cut into small pieces.

3. 3

   Make the pastry

   Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre, add the egg yolk and 3 tablespoons of water, then work the flour into the liquid by hand. Mix and knead until the dough is smooth and firm enough to roll; if it is too dry, add a little more water.

4. 4

   Chill the dough

   Wrap the dough in baking paper and refrigerate it for 15 minutes.

5. 5

   Line the tin

   On a floured surface, roll the dough with a floured rolling pin into a circle about 30 cm across. Lift it over a 25 cm pie tin, ease it into place and trim the excess with a knife. Prick the pastry all over with a fork and chill for 10 minutes.

6. 6

   Bake with weights

   Take the pastry from the fridge and cover it with baking paper. Set dried beans or peas on top, then bake in the centre of the oven for 10 minutes.

7. 7

   Finish the shell

   Remove the paper and beans or peas. Bake for another 5 minutes, or until the pastry is lightly browned, then take it out of the oven and set it aside.

8. 8

   Cook the vegetables

   For the filling, melt the butter in a small saucepan over a moderate heat. When the foaming subsides, add the onion and cook, stirring occasionally, for 5–7 minutes until soft and translucent but not browned. Add the mushrooms and cook, stirring often, for 5 minutes more. Take the pan off the heat, drain the vegetables and discard the excess liquid.

9. 9

   Fill the pastry

   In a medium bowl, use a wooden spoon to combine the béchamel, cream, pepper, salt, black pepper, nutmeg, oregano and lemon juice. Stir in the onion and mushrooms, salmon, prawns and white fish until mixed. Spoon the filling into the pastry shell and scatter the Cheddar over the top.

10. 10

    Bake the pie

    Bake the pie in the centre of the oven for 30–35 minutes, until the pastry is cooked through and the top is lightly browned.

11. 11

    Serve straight away

    Remove the pie from the oven and serve it immediately.

12. 12

    Choose a drink

    Serve with a chilled, dry red or rosé wine.

What is seafood pie?

Seafood pie brings fish and shellfish together in a savoury sauce, often under pastry. This version is baked in a pastry shell, with a creamy béchamel-based filling and a Cheddar topping.

Its combination of salmon, prawns and white fish gives the filling a mix of flavours and textures. The crisp, pre-baked shell helps support the generous, moist filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 55g protein, 58g carbs, 51g fat.

The fish and prawns provide most of the protein, while the pastry flour and sauce contribute much of the carbohydrate. Butter, pastry and Cheddar make this a rich dish, with the béchamel and unspecified cream also contributing fat. Serve a moderate slice with vegetables to balance the plate.

The pastry shell

Cold butter: rub it into the flour only until the mixture looks like breadcrumbs, then bring the dough together with the yolk and water. Add the water gradually, since the dough should be workable rather than sticky.

Blind baking: chilling the lined tin first helps the pastry hold its shape. Baking it with beans or peas weighs it down, while the final few minutes without weights allow the base to dry and colour.

Building the filling

Onion and mushrooms: cook them gently until the onion is soft but not browned. Drain away the mushroom liquid so it does not thin the sauce.

Fish and shellfish: cut the fish into pieces of a similar size so they are easier to portion. Fold them into the sauce gently to keep the pieces intact.

Seasoning and sauce

Béchamel: it forms the creamy base and coats the seafood. The method also names cream, but no quantity for it is provided in the ingredient list.

Seasonings: lemon juice, oregano and nutmeg complement the fish, while salt and both listed peppers season the sauce. Taste the béchamel mixture before adding the seafood, if you can do so safely.

How to judge doneness

Pastry: look for a cooked, lightly browned shell and a top that has taken on a little colour. The recipe gives a baking time of 30–35 minutes for the filled pie.

Filling: the edges should be hot and the cheese melted and lightly browned. Let the pie settle briefly after it comes out of the oven so slices are easier to serve.

Serving ideas

Side dishes: the description suggests potato and leek croquettes or cauliflower croquettes. A simple vegetable side can also balance the richness of the pastry and sauce.

Without pastry: the description says the filling can be served without a crust, with toast or buttered rolls. The listed method, however, gives instructions for baking it in a pastry shell.

Recipe notes & tips

• Keep the pastry chilled after lining the tin so it is easier to handle.
• Use baking paper between the pastry and the dried beans or peas.
• Drain the cooked mushrooms and onion well before mixing them into the sauce.
• Cut the seafood into similarly sized pieces for more even portions.
• Grate the Cheddar evenly over the filling so it browns across the top.

Variations

• Use different fish: replace one fish type with another suitable white fish in the same quantity.
• Add herbs: swap the oregano for another herb that suits fish.
• Change the topping: use another melting cheese in place of Cheddar.
• Try croquettes: serve with potato and leek or cauliflower croquettes as suggested.
• Skip the crust: serve the seafood filling with toast or buttered rolls instead.

Common mistakes to avoid

• Adding too much water: the pastry can become sticky; add it gradually and stop once the dough holds together.
• Skipping the pastry chill: the shell may be harder to handle; chill it for the stated 10 minutes after lining the tin.
• Leaving mushroom liquid in: it can loosen the filling; drain the vegetables and discard the excess juice.
• Overcooking the onion: browned onion changes the intended flavour; cook until soft and translucent.
• Guessing the cream quantity: the method mentions cream but the ingredient list gives no amount; check the original recipe before adding it.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat portions in an oven until piping hot throughout; the pastry may soften after storage.

Frequently asked questions