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    Filo-topped scallop, prawn & salmon pies

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    Filo-topped scallop, prawn & salmon pies

    • Preparation time: 30 minutes
    • Cooking time: 20 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 6


    100g butter
    1 large echalion shallot, chopped
    2 cloves garlic, crushed
    30g plain flour
    100ml medium sweet white wine
    300ml fish stock
    150g Gruyère cheese, grated
    25g pack fresh parsley, finely chopped
    3 x 175g packs Waitrose Raw Scallops
    2 x 220g packs Waitrose Jumbo King Prawns (ready to eat)
    2 x 150g packs Waitrose Kiln Roasted Scottish Salmon Slices
    270g pack Jus-Rol Filo Pastry Sheets
    2 tbsp dried parsley


    1. Preheat the oven to 180°C, gas mark 4. For the sauce, heat 50g of the butter in a medium saucepan, add the shallot and gently cook for
    3 minutes until softened but with no colour. Add the garlic and cook for a further minute until softened.

    2. Stir in the flour to coat the shallots and garlic, then gradually pour in the wine and ladle in the fish stock, stirring continuously until
    a thick, smooth sauce is formed.

    3. Add the Gruyère and parsley with plenty of cracked black pepper. Gently stir in the scallops and cook for 2 minutes in the sauce before adding the prawns and salmon. Spoon into 6 ovenproof dishes about 14cm x 12cm x 5cm deep.

    4. Melt the remaining butter. Cut
    the filo sheets in half and brush with the melted butter, scattering with dried parsley as you go. Scrunch 2 pieces of pastry on top of each pie.

    5. Place in the oven to cook for about 20 minutes until golden and crisp. Serve bubbling and hot. 

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