Flaky Seafood Pie by The Canadian Living Test Kitchen

One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.

Servings: 10 to 12

Ingredients:

Nutritional Info
Per each of 12 servings: about	-
cal	562
pro	35 g
total fat	35 g
sat. fat	11 g
carb	25 g
fibre	2 g
chol	177 mg
sodium	526 mg
% RDI:	-
calcium	6%
iron	33%
vit A	16%
vit C	17%
folate	33%

Preparation:

Cut fish into 1-1/2-inch (4 cm) cubes, reserving all skin, trimmings and bones. Peel and devein shrimp, reserving shells. Set aside fish and shrimp.

In large saucepan over medium heat, bring 3/4 cup (175 mL) water, fish skin, trimmings and bones, shrimp shells, celery, wine and bay leaves to boil. Add mussels; cover and cook just until mussels open, about 7 minutes. Discard any that do not open.

Using slotted spoon, transfer mussels to bowl; let cool for 5 minutes. Remove mussels from shells and transfer to clean bowl.

Meanwhile, strain liquid through fine sieve into clean saucepan and bring to boil. Add shrimp; reduce heat, cover and simmer until pink, about 2 minutes. Using slotted spoon, transfer to bowl with mussels.

Return liquid to boil. Add fish; reduce heat and simmer until fish flakes when tested with fork, about 4 minutes. Using slotted spoon, transfer to bowl with shrimp and mussels.

Pour liquid into measuring cup, adding water if necessary, to make 2-1/4 cups (550 mL).

In saucepan, melt butter over medium heat. Add onions and mushrooms; cook until softened, about 6 minutes. Stir in flour, ginger, nutmeg, salt and pepper; cook, stirring constantly, for 1 minute. Gradually stir in liquid. Bring to boil, stirring constantly; cook until thickened and slightly reduced, about 5 minutes. Stir in cream; bring to boil and remove from heat. Stir in parsley and thyme.

Gently spread seafood mixture evenly in 13- x 9-inch (3 L) glass baking dish; cover with sauce. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Place plastic wrap directly on surface and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)

On lightly floured surface and reserving 1-inch (2.5 cm) square of pastry, roll out remaining pastry to fit baking dish. Brush rim of baking dish with water. Cover with pastry, pressing down edges and crimping if desired. Cut steam vents in top.

Roll out reserved pastry to 1/4-inch (5 mm) thickness; make cutout of fish. Whisk egg yolk with 1 tbsp (15 mL) water; brush over underside of fish. Place in centre of pie. Brush remaining egg yolk all over top of pastry.

Bake in 400°F (200°C) oven until pastry is golden and crisp on top, about 40 minutes.

Additional Information

Variation
Individual Seafood Pies: Divide seafood mixture among eight 1-1/2-cup (375 mL) ramekins. Increase puff pastry to 1-1/2 pkg (397 g pkg), cutting to fit ramekins. Reduce baking time to 20 to 30 minutes.

Tip: To clean mussels, scrub under water; be sure to discard any that do not close. Cut off or remove any beards. After cooking, discard any that do not open.

Add to my recipe box