Seafood Gooseberry Pie

seafood gooseberry pie

Seafood Gooseberry Pie

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Servings: 6
Calories: 518


  • 12 oz gooseberries
  • 1 oz caster sugar
  • 12 oz monkfish trimmed
  • 3 oz peeled prawns
  • 1/2 red pepper cored, deseeded and diced
  • 1 lb puff pastry thawed if frozen


  • Place 8 oz (225 g) gooseberries, the sugar and 1 tbsp water in a saucepan. Bring to the boil, cover and simmer gently for 10 minutes.
  • Sieve. Cut the remaining gooseberries in half. Cut the monkfish into small cubes and mix with the gooseberries, half the puree, prawns, red pepper and season with freshly ground black pepper.
  • Roll out two thirds of the pastry to 1/8 inch (2 mm) thick. Cut out six 4 1/2 inch (11 cm) circles and use to line six 3'/2 inch/ 9 cm fluted tartlet tins. Chill for 30 minutes.
  • Prick the bases well and line with greaseproof paper or foil and fill with baking beans. Bake blind at Mark 6 (200°C) 400°F for 30 minutes.
  • Remove the beans and paper and allow to cool slightly. Divide the filling between the pastry cases. Brush the edges with beaten egg. Roll out the remaining pastry to 1/8 inch (2 mm) thick and cut out six 3 1/2 inch (9 cm) circles.
  • Cover the pies and seal the edges firmly.
  • Decorate with pastry fish cut from the trimmings and brush with a little beaten egg. Bake at Ma rk 6 (200°C) 400°F for a further 20 to 25 minutes until golden. Heat the reserved gooseberry puree and serve with the pies.
Calories: 518 kcal
Carbohydrates: 45 g
Protein: 17 g
Fat: 30g
Saturated Fat: 8 g
Cholesterol: 37 mg
Sodium: 216 mg
Potassium: 444 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 498 IU
Vitamin C: 29 mg
Calcium: 36 mg
Iron: 2 mg
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