Shellfish Pie

Lard (50g)

Place in pan on low heat and melt.

Flour (25g plain)

Add and stir until you have a light brown roux.

Onion (100g chopped)
Celery (Large stick, chopped)
Green Pepper (chopped)
Garlic (4 cloves crushed)
Parsley(2tbp Fresh chopped)

Add

Stir well and cook until the vegetables are wilted.

Fish stock (125 ml)
Single Cream (75 ml)

Add

Stir constantly until just boiling

Basil (1½ tsp fresh chopped)
Tyme (1 tsp fresh)
Paprika (1 tsp)
Salt (1 tsp)
Black pepper (½ tsp)
Cayenne(¼ tsp)
Lemon juice (2 tsp)
Shellfish (700g Prawns and/or Crayfish raw)

Add & stir

Bring back to the boil and simmer for 20 minutes.
If using cooked Shellfish then add for last 5 minutes

Spring Onions (6 chopped)

Add and stir.
Remove from heat and leave to cool until lukewarm

Shortcrust pastry

Roll out and line a deep pie dish or several smaller dishes.
Add the filling and cover with further pastry.
Bake at 190°C until golden brown, about 30 to 45 minutes.