Delicious salmon and prawn pie made effortlessly in a pan

So, let me tell you about this salmon and prawn pie that’s just become a household favorite. It’s one of those recipes that fills the kitchen with an incredible aroma and makes you feel all cozy inside, like a warm hug… You know what I mean? The flaky pastry, oh, and the creamy filling bursting with flavor, it’s just heaven, really. I just love making it whenever I have friends or family over, and trust me, it never lasts long!

Why You’ll Crave It

• It’s incredibly comforting, perfect for any night, or special occasion.
• Easy to whip up—like, you don’t have to spend all day cooking!
• Goes perfectly with a fresh salad or some roasted veggies on the side.
• Impresses guests with that fancy vibe—pretty much effortless!
• Leftovers? Yes, please—warm them up for lunch the next day!

My family fights over the last slice each time, it’s that good!

What You’ll Need

• 400g salmon fillet: fresh and tender, cut into bite-sized pieces—yummy!
• 200g raw peeled prawns: these give it that lovely seafood flavor!
• 1 onion: finely chopped, just to add some sweetness.
• 2 carrots: diced, for a bit of crunch and color.
• 2 sticks of celery: diced—adds a nice depth to the filling.
• 400ml fish stock: to make everything nice and savory!
• 150ml double cream: rich and silky—totally essential for that creamy sauce.
• 1 tablespoon Dijon mustard: gives it that little zing, you know?
• 1 tablespoon fresh dill: chopped, oh, the flavor it brings!
• Salt and pepper: to taste—you can never have enough seasoning.
• 500g puff pastry: that’s the magic that holds everything together.
• 1 egg: beaten for an egg wash, to make it shine.

Easy How-To

Make Your Filling

First things first, let’s get that filling going! Start by chopping the onions and dicing the garlic (don’t forget the garlic!)… Then, heat up a little olive oil in a pan over medium heat until it’s shimmering. Toss in the onion and garlic, cooking them until they’re soft—just a few minutes. Now, add those diced carrots and celery. You want them to get nice and tender too… maybe another 5 minutes?

Good to Know

• Feel free to swap out the seafood—if you’re not a fan of prawns or salmon, other fish work great!
• This dish reheats like a dream—leftovers can be your best friend.
• Don’t skimp on the herbs—they’re like a party for your taste buds!

Serving Ideas

• Serve it alongside a crisp green salad or roasted garlic potatoes—trust me, it’s a perfect match.

Top Tricks

• If you want an extra crispy crust, pop your baking dish in the oven for a few minutes before adding the pastry.

Frequently Asked Questions

Can I use frozen seafood instead of fresh?

Oh, absolutely! Just make sure it’s thawed and drained well before you toss it in… You don’t want any extra water ruining that creamy goodness.

What can I substitute for salmon?

Well, you could swap it out for other firm types of fish, like cod or even trout. Just keep an eye on the cooking times!

How can I make the pie crust crispy?

Preheating your pan is key, plus make sure you bake it until it’s beautifully golden—it’s all in that timing!

Can I add vegetables to the pie?

Definitely! Spinach or peas can add a nice pop of color, and let’s be honest, who doesn’t love a little extra nutrition?

How do I store leftovers?

Just pop them in an airtight container and keep them in the fridge for a couple of days. Reheating is super simple—just be gentle, we don’t want that crust to go soft!

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Let’s just say making this salmon and prawn pie is about so much more than just dinner—it’s really about sharing those good moments with the people you love. The joy of a one-pan recipe is incredible. You get comfy, cook, and then enjoy a slice of cozy bliss. It’s truly a gem in my collection, and I hope it becomes one for you too! Enjoy every bite… all dashes, like this: – , replace them all.