CookEat Recipe
Swedish Fish and Shellfish Pie
A covered savoury pastry pie filled with cooked fish, oysters, shrimp and mushrooms in lemon butter.
Method
Steps
Step 1
For the proposed covered pastry, rub the 200 g cold pastry butter into flour and the pastry's three-quarter teaspoon salt and add cold water only until it binds.
Step 2
Divide about 60:40 for base and lid, flatten, chill 30 minutes and roll both to about 3 mm.
Step 3
Line the pie dish with the larger sheet; keep the lid chilled until filling.
Step 4
Heat oven to 190 °C. Partially bake the chilled pastry base for 10 minutes with baking weights; cool briefly.
Step 5
Mix cooked fish, oysters, shrimp and cooked mushrooms with the separate half teaspoon salt, paprika, lemon zest, the 55 g melted filling butter, lemon juice and beaten egg. Fill the base and seal with the pastry lid, cutting steam vents.
Step 6
Bake 35–40 minutes until pastry is golden and filling centre is set and thoroughly hot. Rest 10 minutes, then cut.
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