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Irish Seafood Pie
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Irish Seafood Pie
A hearty, flavorful pie filled with succulent seafood, rich creamy sauce, and a golden brown crust. This traditional Irish recipe combines shrimp, mussels, and cod in a comforting and satisfying dish perfect for a cold winter's night. The combination of fresh seafood, flaky pastry, and creamy sauce creates a delightful and filling meal that will leave you wanting more.
Time Cook
30
Level
Intermediate
Calories
560
Allergens
Fish and Shellfish, Dairy, Gluten
Ingredients
1 pound fresh or frozen, peeled and deveined
Shrimp
120 Calories
1 pound fresh or frozen, scrubbed and debearded
Mussels
120 Calories
1 pound fresh or frozen, skin removed
Cod Fillets
120 Calories
2 tablespoons unsalted
Butter
140 Calories
1 medium chopped
Onion
40 Calories
2 cloves minced
Garlic
10 Calories
2 cups all-purpose
All-purpose Flour
100 Calories
1 cup whole milk
Milk
100 Calories
1/2 cup heavy cream
Heavy Cream
100 Calories
1 large beaten
Egg
70 Calories
to taste to taste
Salt and Pepper
0 Calories
chopped fresh parsley
Fresh Parsley
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
2
Add the shrimp, mussels, and cod fillets to the saucepan. Cook until the seafood is opaque and cooked through, about 3-4 minutes. Remove the seafood from the saucepan and set aside.
3
In the same saucepan, add the all-purpose flour and cook for 1-2 minutes, stirring constantly. Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.
4
Stir in the cooked seafood, salt, and pepper. Transfer the filling to a 9x13 inch baking dish.
5
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Place the pastry over the filling and trim the edges to fit. Crimp the edges to seal the pie and cut a small slit in the top to allow steam to escape.
6
Brush the top of the pie with the beaten egg and sprinkle with a pinch of salt. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
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Where cooking meets life and technology.
© 2025 Cooklaif