Crayfish and Mushroom Pie
Crayfish and Mushroom Pie is a delicious and easy-to-make dish that will surely please the whole family. This classic British dish combines crayfish’s sweet and delicate flavour with the earthy taste of mushrooms and a hint of paprika for a unique and flavourful meal. The puff pastry topping adds a golden, crispy texture to the pie, making it a perfect comfort food for any occasion.
Ease of Preparation
Crayfish and Mushroom Pie is a relatively simple dish to make. All you need to do is fry the onion and garlic, add the mushrooms and crayfish, and then simmer in the stock. The pastry topping is added, and the pie is ready to be baked. This dish can be prepared and stored in the fridge for up to two days before baking.
Crayfish and Mushroom Pie is a nutritious dish that is high in protein and low in fat. It is also a good source of vitamins and minerals such as iron and calcium. One serving of the pie contains approximately 240 calories, 10g of fat, 14g of protein, and 18g of carbohydrates.
-1 tablespoon olive oil
-1 onion, finely chopped
-2 garlic cloves, crushed
-100g mushrooms, sliced
-200g cooked crayfish tails, chopped
-2 tablespoons plain flour
-1/2 teaspoon paprika
-400ml fish or vegetable stock
-2 tablespoons chopped parsley
-200g puff pastry
-1 egg, beaten
- Preheat the oven to 200°C/Gas 6.
- Heat the oil in a large frying pan and add the onion and garlic. Fry for 2 minutes until softened.
- Add the mushrooms and fry for a further 2 minutes.
- Add the crayfish, flour and paprika and stir to combine.
- Pour in the stock and bring to a boil, stirring. Simmer for 5 minutes.
- Remove from the heat and stir in the parsley. Allow cooling.
- Roll out the pastry and use it to line a 20cm pie dish.
- Spoon the crayfish mixture into the dish and brush the edges of the pastry with beaten egg.
- Cut a lid from the remaining pastry and place it on top. Press the edges together to seal.
- Brush the top with more beaten egg and make a few small slits on the top of the pastry.
- Bake in the preheated oven for 25 minutes until golden brown.
- Serve hot.
For a crispier pastry topping, brush the top of the pie with a beaten egg before baking. Alternatively, brush the top with melted butter or cream for a richer flavour. To prevent the pastry from becoming soggy, cool the crayfish mixture before adding it to the pastry.
Crayfish and Mushroom Pie is a flavourful dish that combines the sweet and delicate taste of crayfish with the earthy flavour of mushrooms. The paprika adds a subtle hint of spice, while the puff pastry topping adds a golden, crispy texture to the pie.
Best Dishes Paired With
Crayfish and Mushroom Pie is best served with mashed potatoes, roasted vegetables, or a crisp green salad. It can also be served with a creamy sauce or a dollop of sour cream for an extra burst of flavour.
Origin of Dish and History
Crayfish and Mushroom Pie is a classic British dish enjoyed for centuries. It is believed to have originated in the 18th century when crayfish were plentiful in the rivers of England. The dish has since become a staple of British cuisine and is now enjoyed worldwide.
You can substitute the crayfish for prawns or shrimp if you want a different flavour profile. Add other vegetables, such as carrots, celery, and peas, to the filling. The pastry topping can be swapped out for a mashed potato topping or a cheese crumb topping.