Prawn, Sweetcorn and Potato Pie

A rich and creamy prawn, sweetcorn and potato pie topped with a buttery puff pastry lid. Delicious comfort food for a nourishing dinner.

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Ingredients

egg 1 (beaten)
vegetable stock cube 1
green beans 300 g
fresh parsley 1 handful (chopped)
double cream 150 ml
potato 500 g (chopped)
plain flour 50 g
puff pastry 375 g
prawns 250 g
bay leaf 1
tinned sweetcorn 200 g (drained)
spring onions 2 (chopped)
butter 50 g

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Roughly chop the spring onions and parsley. Make up the vegetable stock cube with 125ml boiling water per person.
Chop the potatoes into chunks. Put the potatoes in a steamer and steam for about 12 minutes, until they are tender. Alternatively, cook the potatoes in boiling water, but make sure you drain them well.
Make the sauce: Melt the butter in a large saucepan and, when bubbling, add the spring onion and bay leaves. Cook for about 2 minutes, until softened. Stir in the flour for about 30 seconds before gradually adding the stock, stirring to prevent any floury lumps forming. Bring to a simmer and cook for a few minutes, until you have a thick sauce.
Stir the potatoes, prawns, sweetcorn, parsley and double cream into the sauce. Season and bring to a simmer before spooning into a shallow pie dish.
Roll the pastry out on a lightly floured surface, so it fits your pie dish with some overhang. Brush the edges of the dish with the beaten egg and lay the pastry on top. Press the edges of the pastry with a fork to crimp and seal all around.
Trim any overhanging pastry. Brush with beaten egg and use a sharp knife to pierce a hole in the top to allow steam to escape while cooking. You can use any leftover pastry trimmings to decorate the top of the pie, or just leave it plain.
Place the pie on a baking tray and bake for 20-25 minutes, until the top of the pie is golden and the filling is piping hot.
While the pie cooks, prepare the green beans by taking off the hard ends. Cook the green beans in boiling water until tender.
Serve the pie with the green beans on the side. Enjoy!

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