Cod & Prawn pie
Creamy, indulgent cod and prawn, smothered in rich cheddar and a hint of mustard, all tucked beneath a golden, crusty shell.
Ingredients (serves 4–6)
Pastry:
500g Plain Flour
200g Cold Stork Vegan Baking Block
1.5 tsp Salt
4-6 tbsp Cold Water
Filling:
400 g La Ciurma Frozen Cod Fillets (bite-size pieces)
200 g La Ciurma Frozen Shrimps
1 Small Onion (finely chopped)
1 Leek (finely sliced)
2 Garlic Cloves (finely chopped)
1tsp Olive Oil
2tbsp Plain Flour
20ml Milk
100g Embord Red Cheddar Sliced (grated)
1tsp Fresh Parsley (chopped)
Salt & black pepper
1 Fresh Egg, (beaten)
Sesame Seeds
Method:
Start with the pastry. Place flour and salt in a bowl. Rub in the cold margarine until mixture resembles fine breadcrumbs.
Add cold water, 1 tbsp at a time, mixing until the dough just comes together.
Wrap in cling film, and chill for 30 minutes.
In the meantime prepare the filling. Melt butter in a pan with the oil. Sauté onion until soft, then add the leek and garlic. Continue cooking for a couple of minutes.
Stir in flour and cook 1 minute. Gradually add milk and cream, whisking until smooth and thickened.
Remove from heat. Stir in cheese, mustard, parsley, salt, and pepper. Fold in cod and prawn gently. Let cool slightly.
To assemble, Roll out 2/3 of the pastry to line a pie dish.
Spoon in the filling.
Roll out the remaining pastry to cover the pie. Trim edges and crimp. Cut a few slits in the top to allow steam to escape.
Brush the top with beaten egg and sprinkle some sesame seeds.
Bake in a reheated oven at 190°C for 30–35 minutes, until golden and bubbling.
Let rest for 5–10 minutes before serving.
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