Curried Cornish Seafood & Ale Pie

Ingredients (Serves 4–5)

For the Filling:

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 medium yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 leek, thinly sliced

• 1 tsp turmeric

• 1 tsp garam masala

• ½ tsp smoked paprika

• 1 tbsp plain flour

• 1 cup dark British ale (Newcastle Brown or similar)

• 1 cup seafood stock (or fish stock)

• 1 cup heavy cream

• 1 lb mixed seafood (cod, shrimp, scallops, or mussels — fresh or thawed)

• ½ cup frozen peas

• Salt and cracked pepper to taste

• 2 tbsp fresh parsley, chopped

For the Topping:

• 1 sheet puff pastry (store-bought, thawed)

• 1 egg, beaten (for brushing)

Instructions

Step 1: Build the Base

1. Place your Nutri-Stahl Large Skillet over medium heat.

2. Melt butter and oil together — this prevents burning and ensures even sautéing.

3. Add onions and leeks; cook until translucent (about 5 minutes).

4. Stir in garlic, turmeric, garam masala, and paprika — bloom the spices until aromatic (1 minute).

Step 2: Thicken and Build Flavor

1. Sprinkle flour over the mixture; stir constantly to form a roux.

2. Gradually pour in the ale, deglazing the skillet and scraping up the flavorful fond.

3. Add seafood stock and let it simmer 5–7 minutes until slightly thickened.

4. Stir in cream, reduce heat to low, and fold in the seafood and peas.

5. Season with salt, pepper, and parsley.

Step 3: Create the Skillet Pie

1. Preheat oven to 400°F (200°C).

2. Lay puff pastry over the skillet, trimming the edges.

3. Brush the top with beaten egg for a golden crust.

4. Cut a small slit in the center to vent steam.

Step 4: Bake and Serve

1. Transfer skillet to the oven and bake for 20–25 minutes, or until golden brown.

2. Let rest for 10 minutes before serving directly from the skillet.