Recipe of Quick 🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮
🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮 Recipe
Hi, I'm Jessica. Today, we're going to make 🌮🍤🌮🐟🌮seafood shortcrust mini pies 🌮🍤🌮🐟🌮 recipe. Never skip today's recipe. This is a simple recipe to try and is one of my family food recipes. This time, I'm gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮 Recipe
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🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮 is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. 🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮 is something which I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 🌮🍤🌮🐟🌮seafood shortcrust mini pies 🌮🍤🌮🐟🌮 using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make 🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮:
- Make ready 200 g of salmon fille (skinless, boneless).
- Take 200 g of haddock fillet (skinless, boneles).
- Take 200 g of king prawns (peeled,cleaned).
- Make ready 200 g of mixed vegetable fresh or frozen.
- Get 500 ml of milk.
- Take 1 of bay leaf.
- Prepare 1/2 of onion chooped.
- Get of Freshly ground black pepper to taste.
- Take 50 g of unsalted butter.
- Get 50 g of plain flour, plus extra for dusting.
- Get 1/4 tsp of nutmeg powder(optional).
- Prepare 1 of egg, beaten, to glaze.
- Prepare of salt to taste.
- Get 6 of mini Pie dish (loose bottom).
Instructions to make 🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮:
- Take the shortcrust pastry out of the fridge and allow to come to room temperature about 10-15 minutes. Now half of the roll out the shortcrust pastry on a lightly floured surface so that it is enough to cover the base of the mini pie dishs press it down gently adjust the Pastry into the pie dishes some holes with the fork base of the pie dough and set aside now while making the pie filling..
- Pour the milk into a large pan and add the bay leaf, onion, black pepper and salt. Place over a medium heat and bring up to a simmer. Place the salmon and haddock in the milk and lightly poach for 5 minutes, then add the prawns for 2 minutes. Take off the heat and remove the salmon, haddock and prawns to a plate and set aside. Allow the milk to cool and infuse for 10 minutes then strain through a sieve into a jug..
- Preheat the oven to 200°C/gas mark 6. Using the original poaching pan, place back over a medium heat and melt the butter add vegetables sute 1or 2 min. Remove from the heat and stir in the plain flour to create a roux..
- Once the thickened and smooth, place back over the heat and continue to stir for a few minutes to cook out the flour. Gradually add the infused milk, stirring continuously to create a rich white sauce. When all the milk is added, remove from the heat and flake in the haddock, then salmon. Add in the prawns and mixed then finish by nutmeg powder stirring very well..
- Pour the mixture evenly into a pie dishs, making sure that the mixture are evenly distributed. Roll out the shortcrust pastry on a lightly floured surface so that it is enough to cover the pie dish. Lay over the top of the filling and gently press down the edges to seal, then trim off the excess pastry. Use a sharp knife make a 2-3 cuts top of the pastry..
- Brush the whole pastry lid with the beaten egg to glaze and bake in the preheated oven for 15–20 minutes, or until the pies golden on to the top now ready to serve..
- #Tip It's best to cool the filling a little before covering with pastry, otherwise the pastry can 'melt' and won't rise properly..
So that's going to wrap this up for this exceptional dish 🌮🍤🌮🐟🌮seafood shortcrust mini pies 🌮🍤🌮🐟🌮 recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let's cook!
