Egyptian-style Seafood Pie

Ingredients

While the original Canadian Flipper Pie typically uses seal flippers as the main ingredient, this Egyptian adaptation replaces it with a combination of shrimp, fish, and calamari. The spices and flavors are also adjusted to reflect the traditional Egyptian cuisine, incorporating cumin, coriander, and paprika for an authentic taste. The dish maintains the essence of a savory pie but with a distinct Egyptian twist. We alse have the original recipe for Flipper Pie, so you can check it out.

• 2 cups (300g) all-purpose flour 2 cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) fish or seafood stock 1 cup (240ml) fish or seafood stock
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) white fish fillets, cut into chunks 1 pound (450g) white fish fillets, cut into chunks
• 1/2 pound (225g) calamari rings 1/2 pound (225g) calamari rings
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground cumin, ground coriander, and paprika to the skillet, and cook for another minute to release the flavors.
5. 5.
   Stir in the diced tomatoes and fish or seafood stock. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the shrimp, fish chunks, and calamari rings to the skillet. Cook for 5-7 minutes, or until the seafood is cooked through.
7. 7.
   Stir in the heavy cream and season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Roll out the chilled dough on a lightly floured surface to fit a pie dish. Place the rolled-out dough into the dish, trimming any excess.
10. 10.
    Pour the seafood filling into the pie crust and spread it evenly.
11. 11.
    Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.
13. 13.
    Garnish with fresh chopped parsley and serve warm.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using them in the recipe to remove any grit or sand.
• Fish fillets — Choose a firm white fish such as cod, haddock, or tilapia for the best results.
• Calamari rings — If using frozen calamari rings, thaw them completely and pat them dry before cooking to prevent excess moisture in the filling.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the filling.
• Serve the pie with a side of Egyptian-style rice pilaf for a complete meal.
• Feel free to customize the seafood filling by adding other seafood varieties such as mussels or scallops.
• For a decorative touch, use a fork to create a crimped edge on the pie crust before baking.
• Leftovers can be refrigerated and enjoyed the next day, reheated in the oven for a few minutes to maintain the crispness of the crust.

Serving advice

Serve the Egyptian-style Seafood Pie warm as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a squeeze of lemon juice for an extra burst of citrus flavor.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped parsley over the pie before serving. Cut the pie into neat slices and arrange them on individual plates, allowing the golden crust and vibrant filling to shine.