Crab and Prawn Pie

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Ready for something different? Try a Thai crab and prawn pie. Forget the steak and mushroom, this is a healthy, fast and easy to make seafood pastry pie recipe which makes a great side dish, lunch or meal for a family dinner.

Cooking method

Preheat oven to 400 F (200 C). Roll out the thawed pastry until it is thin (around 0.5 cm) and line the inside of a pie dish, leaving enough for the lid of the pie. Set aside.

Combine crabmeat, prawns, lemon grass, ginger and cream and milk. Season according to taste. Spoon mixture into the pie. Make sure that the mixture completely fills all the pie dish.

Moisten edges of pie shell with half of the beaten egg. Put on pastry lid and crimp edges to seal.

Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and white fluffy rice.

Ingredients Serves 4
Thawed short crust pastry 250 gm
Canned crabmeat, drained 2 cups
Jumbo tiger prawns, chopped, shelled and deveined 2 cups
Pickled lemon grass and ginger chunks, finely chopped 1/3 cup
Full cream milk ½ cup
Cream ½ cup
Egg, beaten 1