Ingredients
Serves 4-6
8-10 sheets of Antoniou Fillo Pastry
100g butter
2 bay leaves
3 sprigs thyme
1 onion, finely chopped
1 carrot, finely chopped
1 stalk of celery, finely chopped
2 tablespoons plain flour
1 tablespoons curry powder
2 cups of milk
3 sprigs of parsley, finely chopped
400g flathead fillets, cut into 3cm chunks
8 green prawns, peeled and deveined then cut in half
8 scallops with roe
1 teaspoon mustard seeds
Method
Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat the oven to 180 degrees Celsius.
Prepare the filling
Place seafood into a sauté pan with thyme and bay leaves and pour over milk. Bring the milk up to the boil and then remove off heat. Use a slotted spoon to remove seafood from milk.
Melt the butter in another sauté pan (or just wash the previous pan) over a medium heat. Remove half and reserve for pastry later. Add the onion, carrot, celery, garlic and cook for 4-5 minutes to soften.
Add the flour and stir for 1-2 minutes before adding the curry powder. Gradually pour in the milk and whisk well so there are no lumps. Increase the heat to high and bring to the boil, stirring for a few minutes until combined and thickened. Season with salt and pepper and remove from heat. Fold through herbs and reserved seafood.
Assembling the pie
Pour seafood mixture into a 2 Litre baking dish. Brush each Filo Pastry sheet with reserved butter and delicately scrunch. Arrange remaining sheets on top and sprinkle over mustard seeds.
Bake for 30 minutes or until golden. Allow to rest for 15 minutes before serving.
Recipe by Justine Schofield for Everyday Gourmet.