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

🌮🍤🌮🐟🌮Seafood Shortcrust Mini Pies 🌮🍤🌮🐟🌮.

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, 🌮🍤🌮🐟🌮seafood shortcrust mini pies 🌮🍤🌮🐟🌮. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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

Steps 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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