Prawn & mussel pies

Prawn & mussel pies

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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

A soupy pie with light pastry and seafood filling - an impressive dish that's easy to put together by Gary Rhodes

Nutrition:
NutrientUnit
kcal431
fat24g
saturates9g
carbs27g
sugars7g
fibre2g
protein29g
salt1.53g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
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.

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    Rating: 4 out of 5.5 ratings
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