Deep-dish Seafood Pie

cookwithkathy

Dec 30

Ingredients

1 lb haddock fillets
2 cups milk
1 bay leaf
6 black peppercorns
2 tablespoons butter
4 tablespoons flour
1 cup small mushrooms, sliced
3/4 cup shelled shrimp
2 hard-cooked eggs, quartered
1-1/2 tablespoons chopped parsley
1-1/2 tablespoons capers
salt
freshly ground black pepper
pinch of cayenne pepper

Whole Wheat Pastry

2 cups whole wheat flour
salt
1/2 cup soft margarine
2/3 cup rolled oats
cold water, to mix
1 egg, beaten, for brushing

Method

To make the pastry, sift the flour and salt and mix in the margarine. Stir in the oats and use just enough cold water to form a dough. Knead the dough lightly. Wrap in plastic wrap or foil and chill for at least 30 minutes.
Poach the fish in the milk with the bay leaf and peppercorns for 10 minutes. Drain the fish, reserving the milk. Skin and flake the fish and remove any bones.
Melt the butter. Stir in the flour and gradually pour on the fish liquor, stirring constantly. Simmer the sauce for 3 minutes. Remove from the heat and cool a little.
li>Carefully stir the flaked fish, shrimp, mushrooms, eggs, parsley and capers into the sauce and season with salt, pepper and cayenne. Turn the fish mixture into a 4-1/2 cup pie pan.
Roll out the pastry on a lightly floured board. Cut offa strip and place it around the rim of the pan. Dampen the rim. Place the pastry on top, trim and flute the edges. Brush the pastry top with beaten egg.
Reroll the pastry trimmings and cut simple fish shapes. Place them in 'shoal formation' on the pie and brush with beaten egg. Make a slit in the center.
Bake the pie in a preheated oven for 25-30 minutes. Serve hot.

Makes 4 servings.

Source: Cooking Naturally