Australian-style Seafood Pie

Ingredients

While the Torta Capixaba is a traditional Brazilian dish typically made with salted cod, shrimp, crab, and other local seafood, the Australian-style Seafood Pie adapts the concept to incorporate the diverse range of seafood found in Australian waters. The flavors and spices are adjusted to suit the Australian palate, and the pie is encased in a buttery pastry crust instead of the traditional batter. We alse have the original recipe for Torta capixaba, so you can check it out.

• 500g (1.1 lb) mixed seafood (prawns, fish fillets, scallops, mussels) 500g (1.1 lb) mixed seafood (prawns, fish fillets, scallops, mussels)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) fish or seafood stock 250ml (1 cup) fish or seafood stock
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1/4 cup white wine 1/4 cup white wine
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of ready-made puff pastry 1 sheet of ready-made puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the mixed seafood to the pan and cook for a few minutes until partially cooked.
4. 4.
   Sprinkle the flour over the seafood and stir well to coat.
5. 5.
   Gradually pour in the fish or seafood stock, followed by the milk and white wine. Stir continuously until the sauce thickens.
6. 6.
   Add the chopped parsley, salt, and pepper to taste. Remove from heat and let the filling cool slightly.
7. 7.
   Roll out the puff pastry sheet and line a pie dish with it. Trim any excess pastry.
8. 8.
   Pour the seafood filling into the pastry-lined dish.
9. 9.
   Cover the pie with another sheet of puff pastry, sealing the edges by pressing them together. Cut a few slits on the top to allow steam to escape.
10. 10.
    Brush the top of the pie with beaten egg for a golden finish.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before using.

Tips & Tricks

• For added flavor, you can add a splash of lemon juice or a pinch of seafood seasoning to the filling.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the pie with a side of fresh salad or steamed vegetables to balance the richness of the dish.
• If you prefer a lighter version, you can use filo pastry instead of puff pastry.
• Leftover pie can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Australian-style Seafood Pie hot, straight from the oven. Garnish with a sprinkle of fresh parsley for an extra touch of freshness.

Presentation advice

To enhance the presentation, you can cut decorative shapes from the excess puff pastry and arrange them on top of the pie before baking. This will create an eye-catching design and make the dish even more visually appealing.