150 g (6 oz) flaky or puff pastry
150 g (6 oz) flaky or puff pastry
4 anchovies, minced
1 pinch of ground mace
1 lb (450 g) peeled shrimps
2/3 cup (150 ml) 1/4 pt white wine
4 cloves
2 tbsp (25 g) 1 oz butter
150 g (6 oz) flaky or puff pastry
4 anchovies, minced
1 pinch of ground mace
1 lb (450 g) peeled shrimps
2/3 cup (150 ml) 1/4 pt white wine
4 cloves
2 tbsp (25 g) 1 oz butter
method
1. Line a shallow pie dish with the pastry, leaving enough for the lid.
2. Put in the shrimps and mushrooms.
3. Add the minced anchovies and season with mace and cloves.
4. Pour over the white wine and dot with butter.
5. Cover the dish with a lid, glaze, and bake at 220°C, 450°F, mark 7 for about 25 minutes until the pastry has risen and is golden.
2. Put in the shrimps and mushrooms.
3. Add the minced anchovies and season with mace and cloves.
4. Pour over the white wine and dot with butter.
5. Cover the dish with a lid, glaze, and bake at 220°C, 450°F, mark 7 for about 25 minutes until the pastry has risen and is golden.
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