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Monday, July 4, 2011

Seafood Pie

                   Made this for dinner one nite together with the Potato Topping and I was very happy with the Shortcrust Pastry; to me, the texture of the pastry was crunchy and lovely :) Let's start by doing the Filling first; as you need to cool the filling.

                  For all the recipes in my Blog, the spoons are cake measuring spoons.  Thank you.

        Step 1   Ingredients for filling

     100 gm             Butter
         5 pips           Garlic, chopped
       80 gm             Plain Flour, sieved
     250 ml              UHT Milk
     100 ml              Whipping Cream [brands like, "Anchor, Emborg, Shani"]
         1 cube           Fish stock mixed in 250 ml hot water [RESERVE 100 ml of this stock]

     [600 gm            Sole fish fillet, cubed + 200 gm Prawns marinate both with:-
                                 2 teasp         Salt
                                 1 teasp         Sugar
                               1/2 teasp        ground White Pepper
                                 1 teasp         Corn Flour in 2 teasp Water]

      150 gm             frozen Mixed Vegetables, thaw same
          5                   Dried Mushrooms, soak then cubed
          1 stick           Celery, cubed
        40 gm              grated Parmesan Cheese OR 60 gm Cheddar Cheese, grated
      1/2 teasp           ground Black Pepper
         2 Tablesp        Parsley/Yin Sai, chopped [opt]

            Method for Filling

  1. Melt *Butter [be careful as *Butter burns easily] add in the Garlic.  When aromatic add in the sieved flour & stir till mixture bubbles.  REMOVE from heat.  Stir in the Milk, Cream & 150 ml of Fish Stock; stir till mixture is smooth.
  2. Return it to LOW Heat; stir till mixture boils & thickens.
  3. Add vegetables, fish, prawns & 100 ml fish stockStir, gently, for 1 minute, until fish is cooked [when cooked fish should look opaque].  REMOVE from heat; Gently stir in the Cheese, Pepper & Yin Sai.  COOL completely then cling wrap as you dont want the filling to dry up while doing the Topping.
              Step 2  Ingredient for Topping

               800 gm            Potatoes
                 60 gm            Butter, melted
                 60 ml             hot UHT Milk for melting the Cheese
                   2                  Egg YOLKS, whisk with a fork
               120 gm            Cheddar Cheese, finely grated

                 Method for TOPPING
  1. Place Potatoes in pot & boil till cooked.  Remove skin straight away [easier to remove when potatoes are still hot] & mash till fine.
  2. Add melted Butter, hot Milk, [boil Milk & when there are quite a bit of bubbles on the side of pot, milk is hot enough as 1. Milk will curdle when boiled too long 2.  YOLKS will curdle when mixed with HOT milk] & Cheese & stir short while [to cool slightly before the Yolks are added], then add in the beated YOLKS.
  3. Mix until mixture is smooth.  If mixture is very stiff, add a little more milk.  The mixture has to be firm enough to retain its shape when piped.
  4. Spoon mixture into a disposal piping bag fitted with a nozzle of your choice.  SET ASIDE.
              Step 3   Ingredients for Shortcrust Pastry

                500 gm               Plain Flour, sieved
                  20 gm               Corn Flour, sieved
                1/4 teasp            Salt
               250 gm                 *Butter, thaw butter for 15 minutes
                   *2 "A"              Eggs, lightly beaten manually [total weight of eggs, without shell, 110 ml]
               100 ml                  Cold Water from fridge

                     Method for Shortcrust Pastry
  1. *After Butter has thawed, slice into long stripes then cubed, Preferably cling wrap the butter & put in the fridge till ready for use esp when you are rubbing in the butter to the flour manually, the butter should be cold as our hands radiate heat which would melt butter faster.
  2. Sieve Plain Flour & Corn Flour into a big mixing bowl.  Add in the Salt & stir with whisk to incorporate same.
  3. Rub in butter manually OR mix with dough beater of electri mixer on lowest speed until mixture resembles breadcrumbs.
  4. Add in the lightly beaten Egss & Cold Water & mix till it clings together [DO NOT over work the dough] straight away remove from mixing bowl & pat into a smooth ball. 
  5. Put back dough into mixing bowl, cling wrap & refrigerate for 30 minutes.
  6. After 30 minutes place dough in between 2 *large plastic sheets & roll into two (2) deep 10"/25 cm pie dish. [*large plastic sheets is the one that our hawkers use to wrap our fried noodles and you can buy these at most wet markets]
  7. Once the dough has been rolled, place your pie dish on pastry to see whether pastry fits, remove the top plastic sheet, use the large rolling pin & roll the pastry on the rolling pin.  Carry the rolling pin & unmould to the pie dish [TAKE NOTE No need to grease the pie dish] You are bound to have a little bit of tear :) just do damage control, no big deal :)
  8. Use a fork & poke many holes on base & side of dough.  Refrigerate till dough is firm approximately 20 - 30 minutes.
  9. Meanwhile PREHEAT oven at 200 degrees Centigrade for 20 minutes. Very important to make sure that you preheat as mentioned.
  10. REMOVE dough from fridge, place an empty 10" round tin on yr pie dish [to prevent the pastry from ballooning up] & STRAIGHT AWAY BAKE BLIND ON LOWEST RACK FOR 10 MINUTES (SO THAT BOTTOM GETS BAKED.
  11. AFTER 10 MINUTES, REDUCE THE TEMPERATURE TO 180 DEGREES CENTRIGRADE & MOVE THE EMPTY 10" ROUND TIN & CONTINUE TO BAKE FOR 15 MINUTES OR TILL LIGHTLY BROWNED & CRISP.
  12. Remove from oven & put your Fish filling then PIPE your Potato Topping with a Star Noozle; drizzle some Paprika or Red Chilling Powder for colour effect.
  13. PLACE THE PIE DISH INTO THE MIDDLE RACK & CONTINUE BAKING AT 180 DEGREES CENTIGRADE FOR 25 MINUTES OR TILL TOPPING IS BROWN.
               Just a point to let the overseas visitors to my blog know, the eggs here we indentify as "AA", "A", "B", "C", "D" and I have indicated the volume of the 2A eggs minus the egg shells.










                                           Till my next post, xoxo, Ophelia

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