Cod & Prawn pie

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Prep 20-25min

Cook 25-30min

Serves 4-6

Creamy, indulgent cod and prawn, smothered in rich cheddar and a hint of mustard, all tucked beneath a golden, crusty shell.

List of Ingredients

Pastry:

500g Plain Flour

200g Baking Margarine

1.5 tsp Salt

4-6 tbsp Cold Water

Filling:

400 g Frozen Cod Fillets (bite-size pieces)

200 g Frozen Shrimps

1 Small Onion (finely chopped)

1 Leek (finely sliced)

2 Garlic Cloves (finely chopped)

1tsp Olive Oil

2 tbsp Butter Salted

2tbsp Plain Flour

20ml Milk

270ml Double Cream

100g Embord Red Cheddar Sliced (grated)

1tsp English Mustard Squeezy

1tsp Fresh Parsley (chopped)

Salt & black pepper

1 Fresh Egg, (beaten)

Sesame Seeds

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F). Lightly grease a baking dish.

Prepare the seafood

Cut the cod into bite-sized chunks. Pat dry with paper towels. Season lightly with salt and pepper. Set aside with the prawns.

Make the creamy sauce

In a saucepan over medium heat: Melt the butter and add the chopped onion. Cook for 3–4 minutes until soft. Add garlic and cook for another minute. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk, stirring continuously until smooth and thickened.

Add cheese and mustard

Stir in the grated cheddar until melted. Add the mustard and mix well. Season with salt and pepper to taste. You should have a rich, creamy sauce.

Assemble the bake

Place the cod and prawns evenly in the prepared baking dish. Pour the cheese sauce over the seafood, ensuring everything is well coated. Sprinkle chopped parsley if using.

Prepare the topping

In a bowl, mix: Breadcrumbs Grated cheddar Olive oil or melted butter Sprinkle evenly over the top of the dish.

Bake

Place in the oven and bake for 25–30 minutes, or until: The fish is cooked through and flakes easily The sauce is bubbling The top is golden and crispy