Fish pie with prawns and watercress

Fish pie with prawns and watercress
  • Serves icon Serves 6
  • Time icon Hands on time 20 mins, 40 mins cooking time, plus cooling, chilling and defrosting

This salmon and prawn pie recipe is an easy but impressive dish full of tasty ingredients. It freezes very well and can be made-ahead.

Nutrition: per serving

Calories
875kcals
Fat
54.1g (19.2g saturated)
Protein
44.7g
Carbohydrates
55.7g (6g sugars)
Salt
1.6g
Calories
875kcals
Fat
54.1g (19.2g saturated)
Protein
44.7g
Carbohydrates
55.7g (6g sugars)
Salt
1.6g

Ingredients

  • 75g butter
  • 75g plain flour, plus extra for dusting
  • 600ml full-fat milk
  • 2 bay leaves
  • 1 generous tsp English mustard
  • 50g watercress, woody stalks removed, finely chopped
  • 200g large, raw, peeled prawns
  • 800g skinless, boneless salmon fillets, cut into cubes
  • 100g frozen peas
  • 500g block all-butter shortcrust pastry
  • 1 medium free-range egg, beaten

Method

  1. Melt the butter in a pan, add the flour and stir until smooth. Cook for 2 minutes, add a little milk and stir until smooth. Gradually add the rest of the milk, stirring, then add the bay leaves. Simmer for 5 minutes, remove from the heat, season and stir in the mustard and watercress.
  2. Scatter the prawns, salmon and frozen peas in a 1.5-litre pie dish. Pour over the sauce and leave to cool completely.
  3. On a lightly floured surface, roll out the pastry so it’s larger than the pie dish, then cut into 2cm-thick long strips. Brush the rim of the dish with egg, then place half the strips, at intervals, all going in one direction. Cross with the remaining strips to make a lattice, lifting and weaving them in and out of each other – this is fiddly.
  4. Cover with cling film and foil and freeze, uncooked, for up to 1 month.
  5. When ready to eat, remove the foil and cling film and defrost fully, then preheat the oven to 200°C/fan180°C/gas 6. Brush the top with beaten egg, then bake for 25 minutes until the pastry is golden brown on top and the sauce is bubbling.

delicious. tips

  1. Defrost slowly and fully before reheating or cooking. Te best way is to leave them in the fridge overnight.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

3.6 votes

Reviews

Read what others say...

Share your thoughts...

Rate & review

Rate

3.6 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine