Fish pie with prawns and watercress
- November 2009
- Serves 6
- 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.
- 54.1g (19.2g saturated)
- 55.7g (6g sugars)
- 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
- 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.
- Scatter the prawns, salmon and frozen peas in a 1.5-litre pie dish. Pour over the sauce and leave to cool completely.
- 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.
- Cover with cling film and foil and freeze, uncooked, for up to 1 month.
- 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.
Defrost slowly and fully before reheating or cooking. Te best way is to leave them in the fridge overnight.
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