Monday, January 3, 2011

Celia's Seafood Pie

Ingredients (For Filling)

2 pkts of frozen seafood combo (crabs, shrimps, squid)

1 pkt of mussel meat

1 pkt of scallops

1 can of clam chowder (which includes cubes of fish)

1 can of Prego's Portobello Mushroom spaghetti sauce

1 big stalk of celery

1 small pkt of baby carrots

1 big yellow onion

Mozzarella Light cheese

McCormick garlic parsley

Chicken stock granules

Salt & Pepper

Olive oil

For Pastry

Pampas Shortcrust Pastry (5 sheets in one packet)


1. Chop celery, carrots and onions into tiny squares

2. Heat up olive oil in a pot (cover the whole base of the pot)

3. Sautee celery carrots and onions till soft and onions have caramelised

4. Chuck all seafood into pot, lower heat and nicely stir them with the celery, carrots & onions

5. Pour in clam chowder, stir

6. Season with garlic parsley, chicken stock granules

7. Stir in a few tablespoons of Prego's Portobello mushroom concentrate

8. Season to taste with salt & pepper

9. Turn off heat, add half packet of Mozzarella light cheese to thicken filling.

Preparing Pie Pastry

1. Line pie tin with butter

2. Sprinkle flour into pie tin

3. Roll out one sheet of pastry to desired thickness & width

4. Place it on pie tin, firmly pressing it down and to the side

5. Scoop filling into pie tin, leaving about an inch on the top

6. Sprinkle some mozzarella cheese

7. Roll out another sheet of pastry and cover pie tin, cutting off the excess pastry along the sides

8. Use a fork and make a pattern around the edge and poke lightly all over pie

9. Beat an egg and glaze the pie generously with it.

9. Preheat oven to 250C

10. When putting pie to bake, turn down heat to 175C

11. Check after 15 minutes for golden brown color.

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