Salmon and Prawn/Shrimp Filo Pie

Salmon and Prawn/Shrimp Filo Pie

This is one of my favourite fish pies which is really good to serve to guests as it looks so scrumptious and different when baked. Filo pastry keeps it light and is used in a decorative way as a topping. The herby cream cheese filling which is added to cubes of salmon and prawns/shrimp is so smooth and delicious too.

Salmon and Prawn/Shrimp Filo Pie

6 servings
  • Preparation time: 45 minutes
  • Cooking time: 30 minutes
  • Resting time: 12 minutes

  • Ingredients
  • 3 -5 sheets filo* pastry
  • 40 g (1½ oz) butter, melted (3 tbsp)
  • 450 g (1 lb) salmon, skinned and cubed
  • 200 ml crème fraîche
  • 200 g cream cheese, softened
  • 2 eggs, medium (U.K.)/large (N.A.)
  • 2 tbsp fresh dill or tarragon, chopped
  • salt and freshly ground black pepper
  • 115 g (4 oz) large prawns/shrimp

Note

  • *filo pastry is also known as phyllo pastry

To serve

  • Serve with a green salad.

Equipment

  • You will need a 20cm (8 in) loose-bottomed flan tin, 3.75cm (1½ inches) deep, buttered, and a baking tray/sheet. Also a deep sided frying pan/skillet.


  • Method
  • Preheat the oven to 200°C (400°F) gas 6.

  • Pop the baking tray/sheet in the oven to heat up while preparing the pie.

  • Now bring some water to the boil in the frying pan/skillet. It will need to be deep enough to cover the salmon. Then add the salmon and bring back to the boil. Immediately remove from the heat, cover the pan/skillet and leave for the water to poach the salmon, about 2–3 minutes, until it is just cooked. If the prawns/shrimp are uncooked, they can be cooked in the water at the same time as the salmon.

  • With a slotted spoon, remove the fish and leave on a plate to cool completely.

  • Meanwhile, beat together the crème fraîche, cream cheese, eggs, herbs, and seasoning until the mixture is smooth.

  • You are going to need five sheets of the pastry which will be large enough to line the flan tin and overlap the edge. Brush one sheet with melted butter, then lay a second sheet on top, rotating it slightly so the edges don’t line up. Brush this sheet with melted butter. Now lay a third sheet on top, again rotating it slightly, and brush with butter. Lay the fourth sheet on top, slightly rotated.

  • Lift these pastry layers and line the flan tin, gently pressing the pastry down into the tin, and leaving the edges extending over the rim. Brush the top layer of pastry with melted butter.

  • Brush the remaining piece of pastry with melted butter and put to one side so it doesn't dry out.

  • Mix the cold salmon cubes and prawns/shrimps with the cream mixture and tip into the flan tin.

  • Now bring the edges of the pastry up over the the filling around the edge, leaving it roughly scrunched up.

  • Tear the remaining piece of pastry into long strips. Scrunch these up and use them to cover the exposed filling.

  • Place the flan tin on the hot baking sheet and loosely cover with foil. Then bake in the oven for 25 minutes.

  • Remove the foil and continue to bake for a further 3–5 minutes until the pastry is crisp and turning golden in colour.

  • Remove from the oven and let rest for 10 minutes for the filling to set.

  • Now carefully lift the pie from the tin but leave on the base. Let it cool for 2 minutes then gently slide off the base onto a serving plate.

  • Serve cut into wedges along with a green salad.

Notes

  • – Filo pastry dries out very quickly, so keep it covered until needed to be used.
  • – As the pastry does not contain any fat it can be refrozen. Remove the packet from the freezer to thaw, keeping it covered. Then when the pastry is needed, unroll it and remove the 3 or 5 sheets, depending on the size of the sheets. Now carefully roll the remaining pastry back up, return it to its wrapping and place back in the freezer.
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Updated: December 16, 2019

Fisherman’s Pie with Broccoli and Sweet Potato

Fisherman's Pie with Broccoli and Sweet Potato

This fish pie is made with mouthwatering white fish and prawns/shrimp with broccoli in a cheesy sauce topped with sweet potato sprinkled with cheese.

Fisherman's Pie with Broccoli and Sweet Potato

6 servings
  • Preparation time: About 35 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 1 kg (2 lb 4 oz) sweet potatoes
  • 500 ml (16 fl oz) milk (2 cups)
  • 40 g (1½ oz) flour (3 tbsp)
  • 40 g (1½ oz) butter (2 tbsp)
  • salt and freshly milled black pepper
  • small broccoli head
  • 225 g (8 oz) Cheddar cheese, grated (2 cups)
  • 700 g (1 lb 8 oz) cod or haddock, skinned and cubed
  • 170 g (6 oz) cooked tiger prawns/shrimp
  • knob of butter
  • 3 tbsp freshly chopped parsley

To serve

  • Serve with sugar snap peas/mange tout or peas

Equipment

  • For this recipe you'll need a 1.2 litre (2 pint) shallow ovenproof dish


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Peel the sweet potato and cut into even sized pieces. Simmer in lightly salted water until just tender, about 15 minutes. Then drain and set aside.

  • Meanwhile cut the florets from the head of broccoli into small pieces. You will need 170g (6 oz) of the florets (1½ cups).

  • Next, pour the milk in a pan and add the flour and butter. Whisk continuously over a moderate heat until the sauce begins to boil and has thickened. Remove from the heat, season. and stir in 115g (4 oz) (1 cup) of the grated cheese. Beat until the cheese has melted.

  • Spoon a thin layer of the sauce over the base of the ovenproof dish. Layer the cubes of fish over the sauce and scatter over the prawns/shrimp and broccoli florets. Then pour over the remaining sauce.

  • Mash the sweet potato with the butter and stir in the parsley. Season well. Spoon on top of the fish and then sprinkle over the remaining cheese.

  • Bake in the oven for 30–35 minutes until the top is golden and the sauce is bubbling.

  • Serve with the sugar snap peas/mange tout or peas.
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Updated: March 13, 2018