Seafood Pie

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • 6 scallops, cleaned and cooked
  • About 2 lb (1 kg) of equal quantities of white crab meat, lobster


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. P