Karen Skewies, a former MasterChef contestant, has shared a delightful recipe for Smoked Haddock and Prawn Filo Pie. In this dish, the topping of filo pastry adds a crispy and light texture, while the inclusion of spinach brings a healthy element and chopped carrots provide a nice crunch. What’s more, this supper can be prepared in just around 15 minutes.
The ingredients required for this dish include 300g of spinach, 50g of butter (plus extra for greasing the dish), 250g of smoked haddock (skin removed and cut into chunks), 250g of large cooked prawns, 2 medium carrots (cubed), 200ml of crème fraiche, juice of ½ lemon, 25g of finely grated Parmesan cheese, 2 spring onions (finely sliced), a small grating of fresh nutmeg, and 6 sheets of filo pastry.
To prepare the dish, start by preheating the oven to 180°C/160°C fan. Then, rinse the spinach in a colander with boiling water, squeeze out excess water, and chop it roughly. Butter a medium gratin dish and combine the spinach, haddock, crème fraiche, lemon juice, Parmesan, spring onions, salt, pepper, and nutmeg in the dish. Bake the mixture until bubbling, then add in the prawns and carrots before topping with filo pastry sheets folded in a concertina style. Brush with melted butter and bake until golden and crisp.
This savoury pie is a perfect addition to any meal, offering a combination of flavours and textures that will surely satisfy your taste buds.
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