crab and prawn pot pies with chips and salad

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Crab and prawn pot pies with chips and salad

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Rosie Mackean’s luxurious crab and prawn pot pies make the perfect main for a laid-back dinner party, served with lots of chips and a zingy salad. Rosie says: “The filling is where most of the work is done here, including a fair bit of prawn shelling, but the results are scrumptious and worth every second.”

Ingredients

1.2kg whole raw king prawns, shelled and deveined, heads and shells reserved

2 tbsp vegetable oil (plus extra for the chips, if you like)

1 litre fish stock, hot

80g unsalted butter

2 shallots, diced

2 carrots, diced

3 celery sticks, diced

2 leeks, sliced

80g plain flour

160ml dry white wine

200ml double cream

20g parmesan

1 tsp ground black pepper

200g white crabmeat

100g brown crabmeat

20g parsley, finely chopped

20g tarragon, finely chopped

150g cooked shelled Atlantic prawns

1kg frozen oven chips to serve

2 x 320g all-butter puff pastry sheets

1 egg, beaten

Mayonnaise to serve (optional)

Directions

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Crab and prawn pot pies with chips and salad

Ingredients

Directions

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