This is a real treat for seafood lovers. Almost any combination of firm fish will work, including lobster or shrimp.
Be sure and note that
the potatoes need to be pre-cooked.
Seafood Pie
Ingredients
- 1 tbsp
oil
- 1 leek,
sliced, green parts removed
- 1
celery, diced
- 1
carrot, peeled and diced
- 3 tbsp
unsalted butter
- 3 tbsp
all purpose flour
- ¼ tsp
ground cayenne pepper
- 3 cups
whole milk
- 1 tbsp
thyme leaves, chopped
- 2 large
Yukon gold potatoes, peeled, diced and cooked
- 2 lbs
mixed firm seafood — I used shrimp (peeled) cod and turbot cut into
1" pieces
- 1 tbsp
flat leaf parsley, chopped
- 1 tbsp
dill, chopped
- 1 tbsp
chives, chopped
- ½
jalapeno, finely diced
- 1 cup shredded
old cheddar cheese
- Kosher
salt (to taste)
- 1 sheet
pre-rolled all butter puff pastry, thawed. As an alternative you can use phyllo
pastry.
- 1 egg
white (mix with 1 tbsp water for egg wash)
Preparation
Preheat oven to 425F.
In a large cast iron skillet, heat the canola oil over medium heat. Add the
leeks, celery and carrot and sauté until softened, 5-7 minutes. Push the
vegetables to the edge of the pan.
Melt the butter in the
centre and sprinkle over the flour and cayenne pepper. Whisk together to form a
roux and cook for 2 minutes. Pour in the milk and whisk. Add the seafood and
season to taste. Bring the filling up to a simmer.
While the filling is
heating, lay out the puff pastry on a floured surface. Cut a puff pastry circle
about 1" smaller than the size of your cast iron pan.
Remove pan from heat,
stir in cooked potatoes and herbs, sprinkle with minced jalapeno and grated
cheese, and top with puff pastry circle. Cut two vents in the pastry and brush an
egg wash.
Bake until puff pastry
is golden and cooked through, 20-25 minutes.
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We love everything seafood and this sounds delicious. Thank you so much for the recipe!
ReplyDelete2clowns at arkansas dot net
Thanks for the recipe, Vicki! We love seafood and pies...this recipe sounds delicious and we will make it! Happy New Year!
ReplyDeleteI'm not a fan of seafood but my best friend is. I'll share this recipe with her - I think she'll love it.
ReplyDeleteLove that it's adaptable according to what you like and what you have on hand.
ReplyDelete