Seafood Pie

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 6 scallops, cleaned and cooked
  • About 2 lb (1 kg) of equal quantities of white crab meat, lobster (optional), mussels and cockles (or any other shellfish), cleaned and chopped
  • 6 oz (200 g)mushrooms, cooked
  • A little spring onion
  • Parsley, chopped
  • Salt and pepper
  • 10 fl oz (300 ml) white sauce

For the flaky pastry

  • 3 oz (75 g) butter
  • 8 oz (250 g) flour
  • Pinch salt
  • Cold water to mix


First make the pastry. Chop the butter and divide into four portions. Sieve, the flour and salt and rub in a quarter of the butter. Mix to a stiff paste with water and knead until smooth. Roll into an oblong and cover two thirds with small bits of another quarter of the butter. Fold the unbuttered piece of pastry over, then fold the piece covered with fat over that, making a three-fold piece. Press the edges and turn the pastry half-way round. Fold to the right. Roll into an oblong again and repeat twice more, using up the rest of the butter. Chill at least 1 hour, roll out and line a 10 in. (25 cm) flan dish. Bake in a hot oven at gas mark 6, 400°F (200°C) until golden brown.

Add the fish ingredients, mushrooms, spring onion, parsley and seasoning to the sauce and fill the pastry case with the mixture, letting the sauce spill gently over the edge. Warm gently and serve on a bed of rice with a side salad.

Alternatively, the same mixture is nice put into the (well cleaned) scallop shells with mashed potato piped round the edge. Sprinkle with cheese and brown under the grill.