Savoury shitake and seafood pie

Ingredients

Dough :
150g flour
75g butter, softened to room temperature
Salt
Half a cup of water

Filling :
400g seafood
80g butter
200g shitake mushrooms
500ml dry white wine
50g shallots
2-3 tbsp fish stock
Salt and pepper
Thyme, bay leaf, parsley
Some dill leaves

Preparation
The dough :
Dice the butter and slowly mix with the flour in a bowl until it is broken down and granular.
Add the water.
Form into a ball and let it rest for 30 minutes.
Roll out the dough into a rectangle, refold and repeat, rolling it out 3 times.
Let it rest unrefrigerated.
Prepare the filling.

Filling:
Clean the shitakes and chop.
Cook them in a frying pan without butter or oil for 10 minutes until they have released all their liquid.
Peel and chop the shallots and add to the pan along with the butter.
Add the seafood.
Cook without browning.
Add the cognac and white wine.
Add the fish stock, thym, bay leaf, parsley, salt and pepper.
Bring to a boil then reduce the heat, simmering for 30 minutes.