Artichoke and Seafood Pie

Ingredients

  • lb / 680 g Jerusalem artichokes
  • 1 oz / 30 g plain flour
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 oz / 60 g butter
  • 4 oz / 110 g mushrooms, wiped
  • 8 oz / 230 g peeled prawns
  • 6 scallops
  • 1 lb / 455 g firm white fish, such as conger eel, monkfish or coley
  • 1 tbsp finely chopped parsley
  • 4 tbsp dry white wine
  • 6 oz / 170 g shortcrust or puff pastry milk, to glaze
  • 4–5 tbsp cream (optional)

Method

Scrub the artichokes and parboil them in their skins for 10 minutes. Meanwhile, season the flour with salt and pepper. Drain the artichokes, and when cool enough to handle, peel them, cut them in half or quarters, depending on size, and roll them in the seasoned flour. Use half the butter to grease a pie dish, and put the artichokes in the bottom. Lay the mushrooms and prawns on top of the artichokes. Rinse the scallops carefully, and remove the thin black intestine encircling them and the white muscle pad. Cut in half, if they are large. Put into the pie dish. Skin and bone the fish, dry it thoroughly, and cut it into 1 in / 2.5 cm. cubes. Add it to the pie, sprinkle with parsley and white wine and dot with the remaining butter. Roll out the pastry and use to cover the pie, trimming and sealing the edges. Roll out the pastry trimmings and use to decorate the pie, if liked. Make a pencil-sized hole in the pastry, and keep it open by inserting a short roll of foil or greaseproof paper (or use a pastry funnel). Brush the pastry with milk, and bake the pie in a preheated oven at 200°C / 400°F / Mark 6 for 10 minutes, and then at 180°C / 350°F / Mark 4 for 15–20 minutes. Remove the pie from the oven, and take out the paper roll. If using cream, carefully pour it into the hole, and return the pie to the oven for a few minutes for the sauce to reheat. Serve hot.

Variation

Use potatoes instead of artichokes, and omit the scallops and mushrooms, but use an extra 8 oz / 230 g white fish. Sprinkle the cubes of white fish with a little orange juice, and then season with salt, pepper and paprika, before putting into the pie dish.

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