Recipe

Shellfish pie with asparagus

Pie pastry:
325 ml wheat flour
1/2 tbsp salt
115 g butter
and if required 2 tbsp crème fraîche to make the dough brittle

Filling:
100 g mushrooms
a knob of butter
2 crushed cloves of garlic
200 g green asparagus (frozen or canned)
100 g crabsticks
a small can of clams (150 g)
300 ml whipped cream
200 g peeled shrimps
3 eggs
100 ml grated Västerbottensost
salt and pepper

Method:
Preheat oven to 225°C. Pinch the ingredients for the pie dough together or mix them in the food processor at just the right amount of time to form into a ball. Using your thumb, press the dough into the pie shell, feel free to save some dough for decoration, and place the shell in a cold place for a while. Pre-bake the pie shell for 10 minutes.
Slice the mushrooms and fry them in a little butter. Now add the well drained asparagus and garlic. Let the whole thing heat up, season with salt and pepper. Place this in the bottom of the shell. Fill with crabsticks and clams. Whisk together the cream, eggs and cheese. Season the mixture with salt and pepper and put it into the pie shell. Bake at 200°C for 30 minutes or until the filling has set. Cover with foil at the beginning.

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