Tuesday, 8 March 2016

Seafood and Kale Pie with Parmesan Puff #BritishPieWeek

Everyone loves a pie. They surely have to be the ultimate in comfort food whether they're topped with pastry, mash or even sans topping. A pie, whether humble or posh, just wraps you up and gives you a great big hug. There's a relatively recent phenomena where by practically every food seems to have its own celebration day. Some of those I'm happy to buy into more than others. Pies deservingly get their own week and #BritishPieWeek running from 7-13th March 2016 is most definitely something that I can get behind wholeheartedly. As such I'm delighted to be teaming up with Iceland (the frozen food folk - not the country) to lift the lid on pies and have created a Seafood and Kale Pie with Parmesan Puff. Pastry is something that I always have in my freezer and I'm teaming it up with a couple of interesting #PowerOfFrozen discoveries to create a pie worthy of celebrating.

Seafood and Kale Pie with Parmesan Puff

270g Garlic & Herb Cream Cheese
2 Tbsp Capers
1 Tsp Dijon Mustard
4 Spring Onions, chopped
2 Tbsp Chopped Parsley
Salt & Pepper
1 Free Range Egg, Beaten
25g Parmesan Cheese, grated

Defrost the Seafood Selection in its bag overnight in a refrigerator, or for 1-2 hours at room temperature.
Defrost the Puff Pastry thoroughly in a refrigerator.

Preheat the oven to 200c
Drain the seafood selection and place in a large bowl. To this add the peas and kale (no need to cook/defrost), cream cheese, capers, mustard, spring onions and parsley. 
Combine well and season with salt and pepper.
Transfer the seafood mixture to a large ovenproof pie dish.
On a floured surface roll out the pastry to the required size to cover the pie. Thickness should be approx that of two £1 coins. Keep aside any scraps of pastry for decorating.
Lift the pastry on top of the filling, using the rolling pin to help you.
Brush with the beaten egg and sprinkle with grated Parmesan.
Use the leftover pastry to decorate your pie, remembering to also brush any decorations with egg wash.
Cook for 30 minutes or until the pastry is golden brown and the filling is bubbling.

For further ins-PIE-ration (groan!) take a look at the recipes below and join in the #BritishPieWeek celebrations.

Disclosure : This is a commissioned recipe for Iceland. All views expressed are my own.


  1. What a lovely and hearty pie with lovely fishy decorations on it.

    1. Thanks Nayna. Hearty. That's such a fab word to use in connection with pies. I'm such a sucker for decorating mine.

  2. Wow, that seafood selection looks fab. I will have to go and investigate in my local Iceland. I've seen the kale but not discovered the rest yet!

    1. Their Kale is just fab! It's replaced spinach in my affections which was always my go to frozen green veg.

  3. Such delicious looking pie and I love how you have decorated the top too!

    1. Thanks Jemma. I can't make a pie without going a wee bit OTT on the decoration!

  4. Can't beat a bit of pie and yours sound so good - love the seafood medley. Pinning. :)

  5. yum - love a fish pie and always like to add extra veggies when I make it too.

  6. I have just found out you can get frozen kale - what a great help. Love the little fishies!

  7. This looks and sounds so tasty will be trying it soon

  8. I kept getting distracted from the recipe by your amazing pie decoration - it looks brilliant!

  9. Thanks for sharing this awesome seafood recipe.

  10. Such a beautiful looking pie! Fish pie is my favourite. I'll need to try your recipe ☺