How To Make Fish Pies with Smoked Salmon, Prawns & Dill
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Serves:
Ingredients
- 2 sheets of ready-made shortcrust pastry
- 200g smoked salmon, chopped
- 200g prawns, peeled and deveined
- 2 tbsp fresh dill, chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 250ml milk
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 200°C (400°F).
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Roll out one sheet of the shortcrust pastry and line four individual pie dishes or a large pie dish.
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In a pan, melt the butter and sauté the onion and garlic until softened.
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Add the flour to the pan and cook for 1-2 minutes, stirring constantly.
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Gradually whisk in the milk and cook until the sauce thickens.
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Stir in the chopped smoked salmon, prawns, and dill. Season with salt and pepper.
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Spoon the fish mixture into the prepared pie dishes.
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Roll out the second sheet of shortcrust pastry and cut out four circles or a large circle to cover the pies. Place the pastry on top of the fish mixture and seal the edges.
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Brush the pastry with beaten egg.
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Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
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Serve the fish pies hot, garnished with fresh dill.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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