SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
SEAFOOD FILO PIE
I found this in a older copy of the magazine Austrlian Table. I reckon it would be a good way to use the enless supply of seafood we seem to catch. I love working with filo and I love fish pies, so I figure what's not to love about this! Aus tablespoons contain 4 teaspoons.
Provided by JustJanS
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C Bring the water to a simmer in a large frying pan on a low heat. Add all the seafood, bay leaf and sliced onion and poach for 5 minutes, covered, until just opaque. Remove the seafood and strain liquid reserving one cup full.
- Melt the butter in a heavy based saucepan on medium heat. Stir in the flour and cook stirring for a minute. Gradually add the milk and reserved poaching liquid stirring continuously. Simmer for a few minutes until thickened. Stir in the seafood, green onions and dill. Season to taste. Spoon into an 8 cup pie dish.
- Lay filo sheets on a flat surface. Spray every 2 layers with oil. Cut pastry into a round or square (depends on your dish) cut 1 cm larger than the dish.Top seafood mixture with filo sheets, spray with oil and bake for 35 minutes (until the pastry is golden). Serve with a simple green salad.
Nutrition Facts : Calories 613.3, Fat 24.9, SaturatedFat 8.7, Cholesterol 172.1, Sodium 637.2, Carbohydrate 32.4, Fiber 1.9, Sugar 1.8, Protein 61.5
SALMON FILO PIE
Make and share this Salmon Filo Pie recipe from Food.com.
Provided by Thursdaynight cook
Categories < 4 Hours
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and roughly chop the leeks and zucchini and place in a large pan on low heat with the thyme and a goodly sized splash or two of the oil.
- Cook gently for 30 minutes or until soft and lightly golden.
- Add a little salt and pepper to taste and allow to cool 5-10 minutes.
- Preheat the oven to 180 Centigrade (350 fahrenheit).
- In a separate bowl flake the salmon, crumble in the feta, grate in the zest from the lemon ,crack in the eggs and stir to combine.
- Stir them into the vegetable mixture.
- Layer the filo over the base of an ovenproof frying pan or dish (about 30 cm), overlapping the sheets and letting them hang over the sides Lightly brush teh sheets with oil as you go. Make sure that you fully cover the base and allow enough overhang to fully cover the filling when you fold it in later.
- Spoon in the filling then fold in the overlapping filo to form a lid.
- Brush the top with olive oil.
- Bake on the bottom shelf of the oven 45-50 minutes or until cooked through and golden and crisp.
Nutrition Facts : Calories 332.1, Fat 17.9, SaturatedFat 5.2, Cholesterol 107.8, Sodium 440.6, Carbohydrate 33.3, Fiber 2.9, Sugar 5.5, Protein 10.5
VEGETABLE FILO PIE
Delicious, easy to make. Great for using up left over filo pastry, feta cheese and vegetables. Serve with salad.
Provided by Anne Buchanan
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
- Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
- Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
- Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
- Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
- Bake in preheated oven for 30 to 35 minutes.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 21.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 297.4 mg, Sugar 0.7 g
FILO-TOPPED FISH PIE
Fish pie doesn't have to mean heavy mashed potato. Light, crisp pastry tops this tomato-based recipe with halibut, sea bass and prawns
Provided by Angela Boggiano
Categories Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat 25g of the butter in a large saucepan until foaming. Add the onion and fennel, and cook gently for about 10 mins until very tender. Stir in the garlic and cook for 1 min more. Add the tomato purée, cook for 1 min, then add the white wine and simmer for a few mins until reduced by half.
- Tip in the chopped tomatoes and simmer for 15 mins until you have a rich, thick sauce.
- Remove the sauce from the heat. Stir in the cream, fish, prawns and herbs, then season. Spoon the mixture into a 2-litre baking dish.
- When ready to cook, heat oven to 180C/160C fan/gas 4 and melt the rest of the butter. Unroll the filo pastry and brush 6 sheets all over one side with the melted butter. Gently scrunch up the pastry and lay on the top of the pie filling, covering completely. Bake for 25 mins in the middle of the oven until the pastry is golden and crisp.
Nutrition Facts : Calories 484 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.8 milligram of sodium
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