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  2. fish pie recipe

Prawn & mussel pies

These pies are a delightful light and fragrant dinner - by Amy Sinclair
  • 10 May 2019
Prawn & mussel pies
Cook: 20 Minutes - Easy - Serves 4
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The openness of these soupy prawn & mussel pies means that the light pastry doesn’t mask the flavour of the mussels and prawns.

Ingredients

½ x 375g pack ready-rolled puff pastry

150ml/¼pt white wine

1kg/2lb 4oz mussels in their shells, cleaned and debearded

2 tbsp olive oil

1 large onion, sliced

4 sticks celery, sliced

1 star anise

1 strip peeled orange zest

2 bay leaves

pinch saffron

juice ½ lemon

200-250g punnet cherry tomatoes, halved

pinch cayenne pepper or crushed dried chillies

350g/12oz peeled Atlantic prawns

25g-50g/1-2oz butter, to taste

chopped parsley

Method

  1. Heat oven to 200C/fan 180C/gas 6. Lay the pastry (a piece about 18cm x 23cm) on a lightly floured surface. Cut into 4 rectangles (see Gary’s tip, below). Place on a baking sheet and bake for about 15 mins until golden and puffy.

  2. Meanwhile, pour the wine and 450ml/16fl oz water (see Gary’s tip below) into a large, deep pan and bring to a boil. Tip in the cleaned mussels and cover with a lid. After a couple of mins, remove the lid and stir the mussels until they open. Any refusing to open should be discarded. Drain the mussels in a colander, saving the juices. Remove the mussels from the shells, keeping some shells if you like, to use when serving the soup.

  3. Warm the olive oil in the pan, then add the sliced onion, celery, star anise, orange zest, bay leaves, saffron and lemon juice. Cook over a moderate heat without colouring the vegetables, stirring occasionally, until completely tender, 12-15 mins.

  4. Strain the mussel cooking liquor through a fine sieve over the vegetables, and bring to a simmer. Add the tomatoes, season with a pinch of cayenne pepper or crushed chillies and simmer for a few mins to soften the tomatoes. Spoon the mussels and prawns into the soup, stir in your preferred quantity of butter and heat to just below simmering point – you don’t want to overcook the fish. Sprinkle in some chopped parsley to finish, and serve in bowls with a pastry lid perched on top of each.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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