Seafood Pie with Potato Pastry

 

                    A very special fish pie that is sure to please everyone. This recipe uses a mixture of white fish, seafood and vegetables in a quick white sauce, topped with a golden turmeric potato pastry crust.

4 servings (600 calories per serving)

Potato pastry

• 1 cup all-purpose flour
• ½ teaspoon ground turmeric
• ½ cup mashed potato
• 100 gr butter, chilled and diced
• 1 tablespoon milk, to glaze
• 1 tablespoon dried breadcrumbs

1. Sift the flour and turmeric into a bowl and, using a fork, mix the mashed potato until blended.
2. Rub in the butter, then draw together into the dough, adding cold water if necessary to bind the dough together.
3. Wrap the dough in plastic wrap and chill in the refrigerator for about 20 minutes.

Filling

• 400 gr skinless white fish fillets, cut into small chunks
• 200 gr peeled shrimp or seafood mix
• 2 leeks, trimmed and thinly sliced
• ¾ cup frozen peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley
• Leaves from 2 sprigs of fresh thyme
• 1 lemon, zest grated
• ¼ cup cornstarch
• 2 cup 1% milk

1. Put the fish into a pie dish about 1.25 litre capacity ; mix in the shrimp or seafood, leeks, peas, parsley, thyme and lemon zest.
2. Blend the cornstarch with a little of the milk in a bowl.
3. Heat the rest of the milk until it is almost at boiling point, then stir it into the cornstarch paste.
4. Return the mixture to the pan and cook, stirring, until the sauce thickens ; season to taste and pour over the fish filling.
5. Set aside to cool for 15 minutes ; preheat the oven to 400F (200C).
6. Roll out the potato pastry between two large sheets of plastic wrap to about the size and shape of the top o the pie dish.
7. Remove the top sheet of plastic and use the second sheet to help you lay the pastry on top o the filling and remove the sheet of plastic wrap.
8. Press and trim the pastry edges to neaten, and make a small slash in the center of the lid to allow steam to escape.
9. Brush the pastry with the milk, then sprinkle the top with the breadcrumbs.
10. Place the pie dish on a baking tray and bake for 10 minutes, then reduce the heat to 350F (180C) and bake for a further 15 minutes until golden on top.

BON APPÉÉÉÉÉTIT