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Seafood Pie With Rough Puff Pastry

Seafood Pie With Rough Puff Pastry
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There’s quite a bit of work in this pie, but it’s well worth it. It’s fabulous.

Ingredients

  • 100 ml extra virgin olive oil
  • ½ cup israeli cous cous or a pearl pasta, boiled for 5 minutes in salted water.
  • 50 g unsalted butter
  • 3½ tablespoons plain flour
  • 1 bunch spring onion 4cm lengths, blanched
  • 12 shallots peeled and sliced
  • 6 cloves garlic peeled and sliced
  • 5 sprigs dill
  • 2 pinches of saffron
  • 1 cup pea
  • 3 leeks sliced finely in rounds
  • 3½ tablespoons ground fennels
  • 20 whole black pepper corns ground
  • 800 ml fish stock
  • 1 teaspoon ras el hanout available from a good deli or a spice shop
  • 3 peeled and finely sliced desiree potatoes
  • 1 juice or zest of lemon
  • 300 g flathead fillets diced into 2cm chunks
  • 200 g scallops cleaned and roe left on
  • 350 g green prawn cutlets split down the middle and tails removed
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Method

  1. Preheat oven to 250°C.
  2. Heat stock in a small pot.
  3. In a heavy-based medium pot, melt 40g butter with the saffron.
  4. Add flour and cook at medium heat for 1 minute, then whisk in all the stock.
  5. Bring to the boil, then simmer for 3 minutes.
  6. Add sliced potatoes and cook until tender, about 5 minutes.
  7. Remove from the heat and put aside.
  8. Add trimmed spring onion and peas.
  9. 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.
  10. Cook for 10-15 minutes.
  11. In a large frypan, heat ½ the oil until very hot and sear fish for 1 minute.
  12. Season.
  13. Transfer to plate.
  14. Repeat with scallops and then the same again for the prawns.
  15. In a pot, combine seafood with the potato/stock mix and add lemon zest and juice, dill and couscous.
  16. Transfer to pie dish.
  17. Cover the pie dish with a large round of puff pastry, ¾ cm thick, with 3 cm overhang to allow for shrinkage.
  18. Score in circular marks, repeating all the way to the centre, or any pattern you like.
  19. Brush with egg wash and sprinkle over some ground fennel seeds and black pepper.
  20. Bake for 20-25 minutes in a very hot oven until pastry is golden and the seafood mixture is bubbling.
  21. Serve with a simple green salad.
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What do you think?

 
  • Simon136
    June 2010

    The pie was delicious but some bugs in this recipe really should be addressed: 1. One of the ingredients (puff pastry) isn't listed in the Ingredients section. 2. Steps 9 and 10 involve shallots, garlic, leeks and spices. We never hear of these ingredients again. They're orphaned ;-) I'm guessing they're meant to be added in at step 15. If that's the case, the recipe should say so. 3. In step 11, we're told to use half the oil. What about the other half... where is it mentioned? Cheers.

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  • denis
    September 2009

    i think it's good love it it tased like beef pie

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