Shellfish pie recipe

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 554 calories / serving
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144597 shellfish pie HERO

Heat a large saucepan over a medium-high heat for 2 minutes then place the cockles, mussels and clams and 200ml white wine. Cover with a lid and cook for 5-6 minutes, shaking the saucepan occasionally. Remove from the heat and discard any of them that don't open.

Remove the mussels and cockles from their shells and transfer to a mixing bowl. Reserve to one side.

In a large saucepan, heat the butter over medium heat until it melts. Whisk in the flour to create a roux and cook for 1-2 minutes, whisking occasionally. Whisk in the milk gradually to create a sauce and add the bay leaf. Simmer the sauce for 5-6 minutes then cover the surface of the sauce with a piece of greased clingfilm and allow it to cool.

Preheat the oven to 190°C.

Roll the pastry out on a lightly floured surface and, using the size of an individual ramekin as a guide, cut 4 rounds of pastry. Arrange on a lined baking sheet and brush with the beaten egg. Bake for 15-20 minutes until golden brown.

Add the prawns and sole to the sauce and simmer for 6-7 minutes then add the cooked shellfish back to the sauce. Season with salt, pepper and parsley. Remove the pastry rounds when ready. Spoon the shellfish mixture into 4 individual ramekins and arrange a pastry round to the side. Serve immediately.

  • Ingredients

  • 200g ready-made shortcrust pastry
  • a little plain flour, for dusting
  • 1 egg, beaten
  • 200g prawns, peeled, de-headed and de-veined
  • 200g sole cubed
  • 150g cockles
  • 150g mussels, beards removed
  • 25g flour
  • 25g butter
  • 600ml milk
  • 1 bay leaf
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
  • Energy 2325kj 554kcal 28%
  • Fat 26g 36%
  • Saturates 10g 50%
  • Sugars 8g 9%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 38.8g Protein 37.3g Fibre 1.8g


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