Tuesday, June 20, 2017

Seafood oggies

This is a recipe we plagiarized from a pub near Bristol. An oggie is a kind of pasty, but our version uses puff pastry for a lighter finish than the traditional shortcrust pastry. We also cheat, and buy frozen blocks of pastry. A block of approx. 400g makes 4 individual parcels.

Make a thick Roux sauce (melt butter, stir in and cook flour, then whisk in milk until you reach the desired consistency). Add a spoonful of concentrated chicken stock for flavor. While the sauce is cooking, add what you want in the way of fish and seafood. We usually keep it simple, with some diced cod steaks and peeled shrimp, but you can add things like squid and scallops if you want. You should end up with a thick sauce loaded with fish & seafood.

Cut the pastry into blocks - about 4oz/100g per person - and roll out into rectangles. Brush milk onto the edges of each rectangle, spoon the seafood mix onto one half, and fold the other half over. Use a fork to seal the edges, and brush the top with milk.

Pop into the oven on a baking tray and cook at a medium/high heat until puffed and browned - about 30 to 40 minutes.

Serve with veg or salad.

1 comment:

  1. Hi Ian - being a Cornish lady (or daughter of one) ... I have to use the word pasty for Cornish pasty said in good ol' West country dialect ... These sound good - I'll make fish pie quite often but had never thought to do seafood ones - guess I don't cook for many that often ... enjoy them ...

    I think of summer evenings sitting on the cliffs either picnicking or watching a play at the Minack Theatre ... munching pasties! Cheers Hilary