Crayfish and prawn pie

Indulge in creamy seafood pie, the ultimate comfort food! Easy to make, satisfying to eat. Perfect for lazy days and cozy dinners.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the crayfish and prawn pie

250g/9oz raw tiger prawns in shells (reserve 6 heads for garnish)
300ml/10fl oz chicken or fish stock
30g/1oz unsalted butter
100g/3½oz bacon, diced
1 onion, diced
1 leek, diced
2 celery sticks, diced
2 garlic cloves, chopped
2 thyme sprigs
100ml/3½fl oz dry vermouth or white wine
20g/¾oz plain flour
pinch saffron
300ml/10fl oz double cream
250g/9oz crayfish tails
300g/10½oz salmon, skinned and diced
400g/14oz puff pastry, ready rolled
1 egg yolk, beaten

For the broccoli

1 head broccoli, stem peeled and left whole
75g/2½oz unsalted butter

Method

Pre-heat the oven to 160C/140C Fan/Gas 3. Place the broccoli onto a baking tray and spread the butter evenly all over the surface of the broccoli. Season with salt and pepper. Roast for 40–50 minutes or until tender.
Place the prawns and stock in a large saucepan and bring to the boil. Cook for 20 minutes. Set aside and then strain, reserving the stock and prawns separately.
Heat the butter in a large saucepan and sweat the bacon, onion, leek, celery, garlic and thyme for around 20 minutes. Add the vermouth and cook until reduced. Add the flour followed by the saffron, prawn stock and cream. Cook until reduced and thickened.
Preheat the oven to 200C/180C Fan/Gas 6.
Add the crayfish tails, prawns and salmon to the pan and tip the lot into a large baking dish. Cover with the pastry, stick the prawn heads on the top and glaze all over with the egg yolk. Bake for 25 minutes.
Serve a slice of the pie along with a wedge of the cooked broccoli.