This tasty pie can easily be pre made, so if you have guests coming over this weekend just prepare the pie (uncooked) earlier in the week, freeze and warm up for dinner.
Remember to take it out of the freezer about one hour before you want to place it in the oven for a quick warm-up – it needs to be fully defrosted.
Oh, and also remember to cover top with aluminum foil if the crust is getting too dark/burnt.
Serve with a big green salad topped with lemon vinaigrette and garlic bread.
What you need:
* 75g butter
* 75g plain flour, plus extra for dusting
* 600ml full-fat milk
* 2 bay leaves
* 1 generous tsp strong mustard
* 50g watercress (Brunnenkresse), woody stalks removed, finely chopped
* 200g large, raw, peeled prawns
* 800g skinless, boneless salmon filets, cut into cubes
* 100g frozen peas
* 500g shortcrust pastry (Mürbeteig)
* 1 medium egg, beaten
What you do:
Melt the butter in a pan, add the flour and stir until smooth. Cook for 2 minutes, add a little milk and stir until smooth. Gradually add the rest of the milk, stirring, then add the bay leaves. Simmer for 5 minutes, remove from the heat, season and stir in the mustard and watercress.
Scatter the prawns, salmon and frozen peas in a 1.5-litre pie dish. Pour over the sauce and leave to cool completely.
If you want a fully pastry covered pie or just strips in pattern is up to you.
This is how to do the strips in pattern:
On a lightly floured surface, roll out the pastry so it’s larger than the pie dish, then cut into 2cm-thick long strips. Brush the rim of the dish with egg, then place half the strips, at intervals, all going in one direction. Cross with the remaining strips to make a lattice, lifting and weaving them in and out of each other.
Preheat the oven to 200°C/fan180°C/gas 6. Brush the top with beaten egg, then bake for 25 minutes until the pastry is golden brown on top and the sauce is bubbling.
A lighter Chardonnay would go perfectly to this dish.