Foodstyle Review Magazine
Crayfish and onion cream pies
base for this pie is a traditional 'soubise' sauce made from onions and
cream. This is a very versatile, sweet white sauce that will serve you
well for numerous dishes, such as charred vegetables, and chicken,
bacon and mushrooms. This pie is also 'gourmet' in size; designed as a
catering item to be held and eaten with one hand.
Otherwise, it may make the pastry bottom soggy. If you are making a large 'dish' pie, then don't bother with putting pastry bottom, which solves this problem. As with the meat gourmet pies in this edition – the mixture must be cold before it is baked in pastry.
It is rumoured that this sauce is also the base for the signature snapper pie served at The Boathouse on Blackwattle Bay restaurant in Glebe, Sydney. The pie is served in a dish without pastry on the bottom.
Soubise Sauce (makes about 2 cups, which will be enough for filling for about 10 small pies)
When the mixture coats the back of a spoon, pour into a blender while still hot and blitz until smooth (it will look hummus like).
Preheat oven to 200c. Make an egg/milk wash to glaze the pie tops.
your pastry to shape (see photo), and centre enough cold sauce and
shredded crayfish meat (about a big tbsp) on the bottom pastry half,
leaving enough room to crimp the top pastry half.
Bake until deep golden brown and puffed, about 25 minutes. Serve hot.
2015 Foodstyle Review. All