Deluxe seafood pie

5.0 1 rating

Prep. 15 min

Total 1 h

6 portions

Ingredients

eschalots
100 g
fresh dill leaves only
4 sprigs
unsalted butter cut into pieces
80 g
plain flour
50 g
milk
300 g
liquid fish stock
100 g
cream cheese
100 g
French mustard
2 tsp
lemon juice and zest
½
horseradish cream
20 g
ground black pepper
2 pinches
frozen corn kernels or any leftover veg of choice, finely chopped
80 g
fresh skinless, boneless salmon fillets cut into pieces (4 cm)
450 g
peeled raw prawns
200 g
puff pastry (see Tip)
400 g
egg lightly beaten
1
black sesame seeds to sprinkle
mixed baby leaf salad or steamed veg, to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 622.7 mg

Protein 29.4 g

Calories 2936.1 kJ / 701.8 kcal

Fat 50.2 g

Fibre 4.5 g

Saturated Fat 23.6 g

Carbohydrates 41.5 g

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Also featured in

Bake it till you make it 10 Recipes
Australia and New Zealand

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