Seafood Soup Puff Pastry Pie

Seafood Soup Puff Pastry Pie

  • 300g mixed seafood
  • 150ml veggie stock
  • 2 tomatoes, diced
  • Small red onion, chopped
  • Half juice and zest of 1 lemon
  • 2 tsp fish sauce
  • 1 tsp parsley
  • Dash of saffron
  • Dash of cayenne pepper
  • For the pastry (you can just use pre-packed puff pastry instead:
    • 60g unsalted butter, at room temperature, in small chunks
    • 60g plain flour
    • 1 tsp salt
    • Cold water
    • Bit of milk or beaten egg for pastry glazing (optional)

Method –  First, the pastry.  If you are using pre-packed pastry, skip to the next paragraph. Sieve the flour and salt into a bowl. Rub in the butter chunks. Make a well in the centre and add a bit of water. Mix in and add more water as needed to create a dough.  Wrap in clingfilm and leave in the fridge for 20 minutes. Knead the dough, then roll out into a long rectangle. Fold the top third to the centre, then the bottom third up over it. Turn the dough 90 degrees and roll out. Fold as before and repeat this a couple more times, depending on how puffed up you like your pastry. Refridgerate again for 20 minutes.

Put a saucepan on a low heat and add the seafood, tomatoes and onion. Cook for about 5 minutes. Pour in the stock, followed by the rest of the ingredients. Leave to simmer for about 20 minutes, stirring through occasionally. Meanwhile, preheat the oven to 180 degrees C. Cut your pastry into two rectangles and roll out.  Glaze with milk or some beaten egg and bake for 15 minutes. Divide the seafood soup into two bowls and sit the pastry pieces on top.



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