Prawn & mussel pies
A soupy pie with light pastry and seafood filling - an impressive dish that's easy to put together by Gary Rhodes
3
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 15 mins
Cook 20 mins
- Heat oven to 200C/fan 180C/gas 6. Lay the pastry (a piece about 18cm x 23cm) on a lightly floured surface. Cut into 4 rectangles (see Gary's tip, below). Place on a baking sheet and bake for about 15 mins until golden and puffy.
- Meanwhile, pour the wine and 450ml/16fl oz water (see Gary's tip below) into a large, deep pan and bring to a boil. Tip in the cleaned mussels and cover with a lid. After a couple of mins, remove the lid and stir the mussels until they open. Any refusing to open should be discarded. Drain the mussels in a colander, saving the juices. Remove the mussels from the shells, keeping some shells if you like, to use when serving the soup.
- Warm the olive oil in the pan, then add the sliced onion, celery, star anise, orange zest, bay leaves, saffron and lemon juice. Cook over a moderate heat without colouring the vegetables, stirring occasionally, until completely tender, 12-15 mins.
- Strain the mussel cooking liquor through a fine sieve over the vegetables, and bring to a simmer. Add the tomatoes, season with a pinch of cayenne pepper or crushed chillies and simmer for a few mins to soften the tomatoes. Spoon the mussels and prawns into the soup, stir in your preferred quantity of butter and heat to just below simmering point - you don't want to overcook the fish. Sprinkle in some chopped parsley to finish, and serve in bowls with a pastry lid perched on top of each.
Gary's tips
To give the pastry a siny glaze, brush with egg yolk mixed with a little milk before baking. And, fish stock (made with cubes) can be used in place of water in step 2, for an even richer flavour.
431 kcalories, protein 29g, carbohydrate 27g, fat 24 g, saturated fat 9g, fibre 2g, salt 1.53 g
Recipe from Good Food magazine, February 2006.
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http://www.bbcgoodfood.com/recipes/2849/
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Ingredients
- half x 375g pack ready-rolled puff pastry
- 150ml white wine
- 1kg mussels in their shells, cleaned and debearded
- 2 tbsp olive oil
- 1 large onion , sliced
- 4 sticks celery , sliced
- 1 star anise
- 1 strip peeled orange zest
- 2 bay leaves
- pinch saffron
- juice half lemon
- 200-250g punnet cherry tomatoes , halved
- pinch cayenne pepper or crushed dried chilleis
- 350g peeled Atlantic prawns
- 25-50g/1-2 oz butter , to taste
- chopped parsley
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 15 mins
Cook 20 mins
Light and fragrant
Ingredients
- half x 375g pack ready-rolled puff pastry
- 150ml white wine
- 1kg mussels in their shells, cleaned and debearded
- 2 tbsp olive oil
- 1 large onion , sliced
- 4 sticks celery , sliced
- 1 star anise
- 1 strip peeled orange zest
- 2 bay leaves
- pinch saffron
- juice half lemon
- 200-250g punnet cherry tomatoes , halved
- pinch cayenne pepper or crushed dried chilleis
- 350g peeled Atlantic prawns
- 25-50g/1-2 oz butter , to taste
- chopped parsley
431 kcalories, protein 29g, carbohydrate 27g, fat 24 g, saturated fat 9g, fibre 2g, salt 1.53 g
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22 February 2008
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