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
800g Artic Royal Premium Seafood Selection (prawns, squid, mussels)
100g Frozen Garden Peas
200g Frozen Curly Kale
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.
