31 December 2012,01:54 by
Ponmathi Srilekha.S

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The celebration seafood pie is filled with tasty ingredients like soft margarine, egg, and other delicious toppings. This pie mainly include white wine, milk, peeked prawns, chopped parsley, ground pepper and other ingredients. Every bit of pie is irresistible because of its alluring aroma and taste.
Serves :

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To make the pastry (dough) put half the flour, salt, margarine and water in a bowl and mixes with a fork until well blended.
  • Stir in the remaining flour and mix to stiff dough, adding just a little more water if necessary. Knead on a board until smooth, and then chill.
  • To make the filling: place the milk and fish in a pan and poach for 10 minutes.
  • Remove the fish with a slotted spoon, strain and reserve the liquor.
  • Melt the butter in a pan, stir in the flour and cook for 1 minute. Gradually blend in the fish liquor and wine.
  • Cook the sauce, stirring, until it thickens. Continue to cook for 1 minute, and then stir in the cod, prawns (shrimp), salmon and parsley.
  • Add salt and pepper to taste. Place in a 600 ml pie dish (pan) and leave to cool.
  • Roll out the pastry to an oval larger than the dish. Cut a strip half inch wide from the edge and place around the moistened rim of the pie dish.
  • Moisten the strip and place the pastry over the top to make a lid. Trim, seal and crimp the edges. Roll out any trimmings and cut into fish shapes. Moisten these and place on top of the pie. Brush with beaten egg.
  • Cook in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 40 minutes until the top is cooked and golden.
  • Serve hot with creamed potatoes, peas and baked tomatoes.



  • 200 grams plain flour pinch of salt
  • 150 grams soft margarine 
  • 4 tablespoons water beaten egg to glaze 


  • 300 ml milk
  • 350 grams cod, cubed
  • 30 grams butter
  • 30 grams plain flour
  • 300 ml dry white wine
  • 150 grams peeled prawns
  • 1 x 200 grams pink salmon, drained and flaked 
  • 2 tablespoon chopped parsley 
  • Salt and freshly ground pepper

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