Prep time: 30 minutes
Cook time: 30 minutes
Serves 4.
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Ingredients
2 tsp olive oil
25g butter
1 leek, finely chopped
80ml dry white wine
200g skinless salmon fillet, cut into 3cm pieces
200g skinless ling fillet, cut into 3cm pieces
150g peeled prawns
150g scallops
50g fresh mussel meat
Steamed green beans, to serve
Toasted flaked almonds and parsley, to garnish
Puff pastry
250g plain flour
180ml iced water
250g butter
1 egg, lightly beaten
Sesame seeds, to sprinkle
Tomato relish
2 tbs olive oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
250g vine tomatoes, finely chopped
3 tsp brown sugar
2 tsp balsamic vinegar
Béchamel Sauce
20g butter
35g plain flour
625ml milk
2 tbs chopped dill
2 tbs chopped chives
1 tbs finely grated lemon zest
Paris mash
400g large potatoes
150ml full cream milk, warmed
150g butter, chopped
Method
1. To make puff pastry, combine flour and water in a bowl until mixture comes together. Turn out onto a lightly floured surface. Knead until smooth and elastic.
2. Stretch out the dough into a 10cm x 30cm rectangle. Using a rolling pin, flatten out butter into am 8cm x 9cm rectangle.
3. Place butter in centre of dough. Fold one short end into middle, over butter, then fold opposite end over the top (butter should now be enclosed in dough).
4. Turn dough 90° and fold in half. Roll into a 10 x 30cm rectangle. Repeat folding process. Refrigerate, covered in cling film, for 30 minutes.
5. Repeat rolling and folding process two more times. Refrigerate, covered, for a further 30 minutes. Repeat rolling and folding process a further two times, refrigerating for another 30 minutes at the end. Dough should be folded and rolled six times in total.
6. Meanwhile, to make tomato relish, heat oil in a large saucepan over medium heat. Cook onion and garlic until soft and translucent, but not coloured.
7. Stir in tomatoes, sugar and vinegar. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until soft and thick. Season.
8. Repeat rolling and folding process two more times. Refrigerate, covered, for a further 30 minutes. Repeat rolling and folding process a further two times, refrigerating for another 30 minutes at the end. Dough should be folded and rolled six times in total.
9. To make mash, place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.
10. Pass potatoes through a ricer. Add milk and butter and beat with a wooden spoon to combine. Season.
11. To make bechamel sauce, melt butter in a medium saucepan. Add flour and cook, stirring, until mixture bubbles. Gradually whisk in milk to form a sauce.
12. Heat oil and butter in a medium saucepan over medium heat. Cook leek until soft. Add wine and simmer until reduced by half. Remove from heat and stir in seafood. Add béchamel sauce. Stir to combine. Divide mixture among four ovenproof dishes.
13. Preheat oven to 220C.
14. Roll out pastry until about 3mm thick. Cut out four discs, just bigger than the diameter of the ovenproof dishes. Top pies with pastry. Brush with egg and sprinkle with sesame seeds.
15. Cook pies for about 25 minutes or until pastry is golden and crisp.
16. Serve pies with mash, relish and green beans. Garnish with beans with almonds and mash with parlsey.