Monday 27 June 2011

Smoked Salmon & Prawn Pies

I came up with this recipe after a couple of times making my Salmon in Cream & White Wine. I have said already many times that the Pies that are on Food Devil are very tasty. Especially the Lamb Potato & Caramelized Onion Pies with chilli, coriander & ginger if you have not tried these you really have too.

But onto this post. I wanted to make a Fish pie and I also wanted to make it in Cream & White wine so I came up with the below recipe. In the pie you have poached Tiger Prawns and when the pie in placed into the oven the cream/wine & leek sauce is poured over smoked salmon so that will also poach during the cooking process. By using frozen pastry it all makes it super easy and quick and the end results are super tasty.

To make 4 pies

100g Smoked Salmon
8 raw tiger prawns
1 Leek
50g Butter
250 ml Cream
Glass of wine wine
2 cloves of Garlic
Pinch of dill (dried or fresh)
4 sheets of frozen shortcrust pastry

Cooking Utensils
1 Large Muffin tray (or other suitable Pie dish)
Pastry brush
Chopping board
Sharp Knife
Frying pan

- Clean out your prawns
- Finely chop your garlic
- Discard the top and bottom of your leek and chop finely, rinse in colander

- Remove your pastry from the oven and defrost
- Heat your frying pan to a medium to high heat and slowly melt your butter

- Add your leek and sweat it down for 3-5 minutes

- Now add your garlic and cook for a further 3 minutes

- Add your glass of wine and let wine come to a bubble and cook for 1 minute

- Add your cream and your prawns cook in a simmering bubble for 5 minutes (it should look like the above)
- In your pastry dish line first with butter and place your square of pastry evenly in the middle

- Divide your smoked salmon in 4 even pieces and place in the centre of the pie casing

- Add your leek, prawn & wine/cream sauce on top

- Fold over the pastry until all is sealed and brush some melted butter on top.
- Prick the sealed pastries with a fork and place in a preheated oven @ 200C for 25 minutes until golden brown


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