Tuesday, January 20, 2009

Seafood Puff Pie

Serves: 4-6


8 ounces (250 g) scallops
8 ounces (250 g) fish fillets
1/2 cup water
2 teaspoons lemon juice
5 crab sticks, sliced
6 oysters
8 ounces (250 g) cooked mussels
1 pound (500 g) cooked shrimp (prawns), peeled
1 teaspoon fresh chopped dill
2 sheets ready-rolled puff pastry
1 egg, lightly beaten
3 ounces (90 g) butter
1/2 cup all-purpose (plain) flour
1/4 teaspoon cayenne pepper
1/2 cup milk
1/2 pint (300 ml) cream
1/2 cup white wine

Convection Microwave Method:

1. Wash and clean seafood.
2. Poach scallops in water and lemon juice. Cover and cook for 3 minutes on MEDIUM HIGH.
3. Stir in fish fillets. Cover and cook a further 2 minutes on MEDIUM HIGH. Drain.
4. Mix in crab sticks, oysters, mussels and shrimp.
5. Melt butter for 1 minute on HIGH. Stir in cayenne pepper and all-purpose flour. Cook for 1 minute on HIGH.
6. Gradually stir in milk, cream and wine. Cook for 4-5 minutes on HIGH. Stir every minute.
7. Stir seafood mix into white sauce. Mix in dill.
8. Pour into a 2.5 quart (litre) casserole dish.
9. Preheat oven to 450 degrees F (220 degrees C).
10. Cut 1 sheet of pastry into 1 inch (2.5 cm) strips. Brush top of casserole dish with beaten egg. Line pastry around edge of dish.
11. Place second sheet of pastry over top of pie. Trim away excess pastry.
12. Decorate top of pastry by cutting into sections and making shapes from remaining pastry. Brush top with beaten egg.
13. Place on Low Rack, cook for 15-20 minutes on LOW MIX/BAKE.

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