Seafood pie with prawns, crayfish tails and dill
A crisp pastry case with prawns, crayfish tails and mature cheese in a creamy egg custard flavoured with dill. A classic on the buffet and at crayfish parties, and good for dinner with a green salad. Chives work instead of dill.
- 1 h 30Time
- 30 minHands-on
- 4Portions
- ≈ 36 krper portion
- 850kcal per portion
Ingredients for 4 portions
- 3 dlPlain flour
- 130 gButter, cold, diced
- ≈ 2 tbspWater, cold
- 200 gPrawns, peeled
- 150 gCrayfish tails, drained
- ½Dill, bunch
- 150 gHard cheese, mature, grated
- 3Eggs
- 2 dlDouble cream
- 1 dlMilk
- to tasteSalt
- to tasteBlack pepper
On the side
- ½Lettuce
Method
- Rub the flour and butter together by hand or in a food processor until crumbly. Add the cold water and quickly bring it together into a dough. Press it thinly into a tart tin, about 24–26 cm across, and prick the base with a fork.
- Chill the pastry case in the fridge for 30 minutes.
- Heat the oven to 200 °C. Drain the prawns and crayfish tails well and squeeze out the liquid. Chop the dill and mix it with the seafood. Grate the cheese.
- Blind-bake the pastry case in the middle of the oven for 10 minutes.
- Whisk the eggs, cream and milk together and season with salt and pepper.
- Spread the seafood and cheese over the pastry case and carefully pour in the egg custard.
- Bake the pie in the middle of the oven for about 30 minutes, until the custard has set.
- Rinse and cut the lettuce while the pie bakes.
- Let the pie stand for 5 minutes before cutting, and serve with the salad.
The cost is estimated from Swedish grocery prices.
