There’s quite a bit of work in this pie, but it’s well worth it. It’s fabulous.
Preheat oven to 250°C.
Heat stock in a small pot.
In a heavy-based medium pot, melt 40g butter with the saffron.
Add flour and cook at medium heat for 1 minute, then whisk in all the stock.
Bring to the boil, then simmer for 3 minutes.
Add sliced potatoes and cook until tender, about 5 minutes.
Remove from the heat and put aside.
Add trimmed spring onion and peas.
In another pot, sweat off shallots and garlic in oil over medium heat, then add 10g butter with leeks and spices. Season with a little salt and add pepper.
Cook for 10-15 minutes.
In a large frypan, heat ½ the oil until very hot and sear fish for 1 minute.
Transfer to plate.
Repeat with scallops and then the same again for the prawns.
In a pot, combine seafood with the potato/stock mix and add lemon zest and juice, dill and couscous.
Transfer to pie dish.
Cover the pie dish with a large round of puff pastry, ¾ cm thick, with 3 cm overhang to allow for shrinkage.
Score in circular marks, repeating all the way to the centre, or any pattern you like.
Brush with egg wash and sprinkle over some ground fennel seeds and black pepper.
Bake for 20-25 minutes in a very hot oven until pastry is golden and the seafood mixture is bubbling.
Serve with a simple green salad.
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