Pastry, Pies and More

Seafood Pie

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Directions

1.	Preheat the oven to 180°C.
2.	In a large saucepan with a lid, pour in 1/2 cm of white wine and bring to a simmer. Add the mussels and cover the saucepan. Shake the pan until the mussels open. Discard any mussels that don't open. Drain and set aside to cool. Once cool, remove the mussels from the shells.
3.	Slice the salmon into 1-2 cm sized pieces and set aside.
4.	Simmer the veloute until very thick, then stir in the prawns, salmon, scallops and mussels. Add the parsley and stir over low heat until the seafood is cooked.
5.	Pour the seafood filling into a large pie dish or several smaller dishes for individual pies.
6.	Top the pie(s) with puff pastry or mashed potato dotted with butter.
7.	Bake in the oven until the pastry is cooked or the potato is golden brown, approximately 30 minutes.
8.	Serve.

Note

Very High Salicylates and Amines, Low Glutamates

This pie could very easily be made low or moderate chemical by:

1. Using a low/moderate fish or vegetable stock in the veloute,
2. Substituting the salmon for fresh white fish,
3. Steaming the mussels in whisky or vodka,
4. Leaving out the prawns, and
5. Using just a small amount of parsley for colour.

Refer here for the fish stock recipe and the veloute recipe (leave out the cream).

Shortcrust Pastry

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Note

Low Chemical / Failsafe, Dairy-free if using lard, Egg-free

Tips:

1. To cut in the butter (step 2), use two dinner knives to cut through the butter and flour until the butter is in small pieces.  Place a wet tea towel under the bowl to hold it steady.  Do the last part with your fingers, lifting the flour/butter up and dropping it back until you have the fine bread crumb texture.
2. Step 2 can be done in a food processor using a plastic or steel blade.  Use the pulse setting and stop and check intermittently until the flour and butter is like fine bread crumbs.
3. Avoid letting too much warmth into the pastry - watch for the temperature in the room and the temperature of your hands.  Minimise handling with your hands.

1 batch of pastry is 375 grams.

This pastry can be frozen, wrapped in plastic wrap, for longer storage.

Fish Stock (not Low Chemical / Failsafe)

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Note

Very High Salicylates and Amines, Low Glutamates

This stock could be made using vegetables and herbs that are low to moderate in salicyaltes, such as leek instead of onion and chives instead of the bay leaf and peppercorns.  Fish develops amines quite quickly, so if amines are a problem use fresh fish bones.

Prawns are very high in amines and are soaked in sulphites when caught.  I have heard of people finding sulphite-free prawns, otherwise leave the prawn shells out.

Veloute (Cream Sauce)

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Note

Low Chemical / Failsafe

Refer here for home made stock recipes.