For fish lovers, we bring you this recipe to prepare an exquisite and juicy salmon and prawns pie.
- 280 grams of smoked salmon in pieces
- 150 grams of prawns
- 45 grams of butter
- 1 leek, only the pale part, cut in thin slices
- 500 grams of chopped pumpkin and sweet potato packet
- 3 cloves of garlic, crushed
- 160 ml (2/3 cup) Massel vegetable stock
- 250 ml (1 cup) heavy cream
- 1 tablespoon Dijon mustard
- 200 g broccoli, cut into small florets
- 60 grams of baby spinach
- 1 tablespoon of fresh thyme leaves, and more, to serve
- 100 g (1 cup) of grated 3 cheese mixture
- 2 sheets of puff pastry
- 1 egg, lightly beaten
- Preheat the oven to 220 degrees Celsius, place a baking tray.
- Melt the butter in a saucepan over medium heat, add the leek and cook stirring for 2 minutes or until softened.
- Add the pumpkin mixture and garlic to the saucepan, stir until combined, then pour in the broth and bring to a boil. Reduce the heat, partially cover and simmer for 5 minutes or until the sweet potato and squash are tender.
- Stir in the mustard and cream, simmer for 2 minutes or until the mixture is slightly reduced. Add spinach, broccoli, and thyme. Cook, stirring occasionally, for 3 minutes or until the spinach wilts, then add the salmon, prawns, cheese and season.
- Meanwhile, use a 12 cm round pastry cutter to cut 2 discs from each puff pastry sheet, you can also do it with a knife.
- Divide the hot vegetable mixture among four 250 ml (1 cup) baking pans. Cover the ramekins with the puff pastry discs.
- Use a fork to press the edges of the tart and seal them, brush with egg and place in the preheated pan.
- Bake for 15 minutes or until the dough is puffed and golden brown. Season and sprinkle with additional thyme to serve.
- You can serve this prawns pie with a salad of mixed lettuce or a little mustard and mayonnaise.
- You can add some chopped asparagus to the already shredded dough and before placing them, cook them for about 5 minutes in water with 1 tablespoon of salt.
- The mixture of grated cheeses can be Roquefort, Parmesan and Gruyere cheese.