Recipe of Delicious 🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, 🌮🍤🌮🐟🌮seafood shortcrust mini pies 🌮🍤🌮🐟🌮. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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To get started with this recipe, we must prepare a few components. You can cook 🌮🍤🌮🐟🌮seafood shortcrust mini pies 🌮🍤🌮🐟🌮 using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make 🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮:

1. Make ready 200 g salmon fille (skinless, boneless)
2. Take 200 g haddock fillet (skinless, boneles)
3. Take 200 g king prawns (peeled,cleaned)
4. Get 200 g mixed vegetable fresh or frozen
5. Take 500 ml milk
6. Make ready 1 bay leaf
7. Take 1/2 onion chooped
8. Prepare Freshly ground black pepper to taste
9. Prepare 50 g unsalted butter
10. Get 50 g plain flour, plus extra for dusting
11. Take 1/4 tsp nutmeg powder(optional)
12. Make ready 1 egg, beaten, to glaze
13. Take salt to taste
14. Take 6 mini Pie dish (loose bottom)

Instructions to make 🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮:

1. Take the shortcrust pastry out of the fridge and allow to come to room temperature about 10-15 minutes. - - Now half of the roll out the shortcrust pastry on a lightly floured surface so that it is enough to cover the base of the mini pie dishs press it down gently adjust the Pastry into the pie dishes some holes with the fork base of the pie dough and set aside now while making the pie filling.
2. Pour the milk into a large pan and add the bay leaf, onion, black pepper and salt. Place over a medium heat and bring up to a simmer. - - Place the salmon and haddock in the milk and lightly poach for 5 minutes, then add the prawns for 2 minutes. Take off the heat and remove the salmon, haddock and prawns to a plate and set aside. - - Allow the milk to cool and infuse for 10 minutes then strain through a sieve into a jug.
3. Preheat the oven to 200°C/gas mark 6. - - Using the original poaching pan, place back over a medium heat and melt the butter add vegetables sute 1or 2 min. - - Remove from the heat and stir in the plain flour to create a roux.
4. Once the thickened and smooth, place back over the heat and continue to stir for a few minutes to cook out the flour. - - Gradually add the infused milk, stirring continuously to create a rich white sauce. - - When all the milk is added, remove from the heat and flake in the haddock, then salmon. Add in the prawns and mixed then finish by nutmeg powder stirring very well.
5. Pour the mixture evenly into a pie dishs, making sure that the mixture are evenly distributed. - - Roll out the shortcrust pastry on a lightly floured surface so that it is enough to cover the pie dish. Lay over the top of the filling and gently press down the edges to seal, then trim off the excess pastry. - - Use a sharp knife make a 2-3 cuts top of the pastry.
6. Brush the whole pastry lid with the beaten egg to glaze and bake in the preheated oven for 15–20 minutes, or until the pies golden on to the top now ready to serve.
7. #Tip - - It's best to cool the filling a little before covering with pastry, otherwise the pastry can 'melt' and won't rise properly.

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