This creamy tart is full of smoky fish and sweet prawns, but less heavy than the usual mash-topped pie
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To make your own pastry
Bring together 125g salted butter and 250g plain flour either with your fingertips or in a processor until it looks like very fine breadcrumbs. Separate an egg, then beat the yolk with 2 tbsp water. Work this into the rubbed-in mix until it holds together in clumps with no dry patches. Knead a couple of times until smooth, shape into a flat disc, chill for 30 mins, then use, as above. This makes the right amount for a 23cm tin, plus a little extra.