Seafood Pie
Tender local fish, sweet prawns, and peas baked in a velvety white-wine-and-dill cream sauce under golden, flaky puff pastry.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large frypan
- •1.5-litre baking pie dish
- •Whisk
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 32 g
- carbs
- 30 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 540 kcal
Instructions
- 1
Preheat oven to 200C (180C fan-forced).
- 2
Melt butter in a large frypan over medium heat.
- 3
Add sliced leek and cook for 5 minutes until soft and translucent.
- 4
Stir in crushed garlic and plain flour, cooking for 1 minute to remove raw flour taste.
- 5
Gradually pour in fish stock and thickened cream, stirring constantly until a smooth sauce forms.
- 6
Simmer sauce for 3 minutes until thickened, then take off heat.
- 7
Stir in raw fish chunks, green prawns, peas, dill, and lemon juice.
- 8
Season filling with half a teaspoon of salt and cracked black pepper.
- 9
Pour seafood mixture into a 1.5-litre ceramic pie dish.
- 10
Top with puff pastry, press edges to seal, and cut a small steam vent in the centre.
- 11
Brush top with beaten egg glaze.
- 12
Bake for 25 to 30 minutes until pastry is puffed, crisp, and deep golden brown.
Chef's tips
Do not pre-cook the raw seafood in the pan; it cooks to juicy perfection inside the oven sauce. Make sure the sauce has cooled slightly before laying the pastry over the dish to prevent the butter in the pastry from melting early.
Ingredient substitutions
- fish stock → vegetable stock or chicken stock
- fresh dill → flat-leaf parsley or fresh tarragon
- green prawns → scallops or calamari rings
Storage
Store leftover baked pie covered in the refrigerator for up to two days.
Reheating
Reheat in an oven preheated to 180C for 15 to 20 minutes until the pastry crisps and filling is piping hot.
Common mistakes to avoid
- •Pre-cooking the seafood which causes tough, rubbery prawns and dry fish
- •Not cutting a steam vent in the pastry lid, leading to a soggy crust
- •Using very watery thin stock that thins out the pie filling too much
Serving suggestions
Cooked Seafood Pie?
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