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Seafood Pie With Rough Puff Pastry

There’s quite a bit of work in this pie, but it’s well worth it. It’s fabulous.


  • 100 ml Extra Virgin Olive Oil

  • 0.5 cup israeli Cous cous or a pearl pasta, boiled for 5 minutes in salted water.

  • 50 g unsalted Butter

  • 3.5 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

  • 3.5 tablespoons ground Fennels

  • 20 whole black peppercorns 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


  • 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.


  • 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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