Seafood Pie Recipe

• 8 Green medium prawns, shelled, deveined and chopped
• 8 Scallops
• 6 Mussels
• 8 Vongole, surf clams or pipis
• 1/2 Cup dry white wine
• 2 Sheets ready rolled butter puff pastry
• 40 gm Butter
• 1 Clove garlic, peeled and chopped
• 200 gm Firm fish fillets, chopped into bite-size pieces
• 1 Small leek
• 1 Cup bechamel sauce
• 40 gm Gruyere cheese, grated
• 1 Bunch chives, chopped
• Juice of 1 lemon or to taste
• Salt and pepper to taste

• Heat half the wine in moderately hot pan and add mussels and vongole to it.
• Cover and cook till shells open.
• Remove it from the fire as soon as they open.
• Remove vongoles and mussels from the shells.
• Drain the remaining liquid from the pan and reserve it.
• Rinse the leek thoroughly and remove green part and chop white.
• Heat pan, add butter, leeks and garlic to it.
• Take out garlic and leeks from pan, keep aside.
• Combine rest of the wine and heat to deglaze pan.
• Pour it into a bowl and combine all the vegetables, all the seafood, reserved mussel liquid and chives with it.
• Add bechamel sauce, cheese and lemon juice to it, stir well.
• Add salt and peeper and leave the mixture to cool to the room temperature.
• Spoon the mixture into individual heatproof dishes.
• Cut the pastry sheet into 4 quarters and put each square over the dish, lightly pushing the pastry hanging over the side into the dish.
• Cook the pies in a hot oven at 220 degrees C for about 15 to 20 minutes till golden.