Savoury shitake and seafood pie
Cooking: 15 min
75g butter, softened to room temperature
Half a cup of water
200g shitake mushrooms
500ml dry white wine
2-3 tbsp fish stock
Salt and pepper
Thyme, bay leaf, parsley
Some dill leaves
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.
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.
Put the mixture in small rectangular baking dish and cover with the dough.
Bake the pie for 10-15 minutes at 375F until the crust is golden brown.