634 cals, 38g fat, 20g sat fat, 27g carbs
LOBSTER TAIL AND PRAWN PIE
Decadent, indulgent and show-stopping – everything a meal should be at this time of year.
SERVES 6-8 FOR THE SAUCE:
- 200ml (7floz) whole milk
- 200ml (7floz) fish stock
- 100g (3½oz) butter
- 45g (1½oz) plain flour
- 1tsp English mustard powder
- 3 whole cloves
- 1 bay leaf
- 150ml (5floz) double cream
- 45g (1½oz) mature Cheddar or Gruyè re, grated
FOR THE PIE FILLING:
- 250g (9oz) spinach
- 750g (1½lb) mashed potato
- 100g (3½oz) mature Cheddar or Gruyè re, grated
- 400g (14oz) raw tiger prawns
- 5 lobster tails, around 750g
- (1½lb), cooked and the flesh thickly sliced
- 30g (1oz) breadcrumbs
YOU WILL ALSO NEED:
- 1.75 litre (3 pints) ovenproof dish
1 Heat the oven to 200C/Gas 6. For the sauce, mix the milk and stock in a jug, set aside. Melt half the butter in a heavy-based saucepan then stir in the flour and mustard powder to make a smooth paste.
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Esta historia es de la edición Christmas 2020 de Woman's Weekly Living Series.
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