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Pie(s) of the Month: Seafood Mornay Pie & Banana Pie


To celebrate British Pie Week, we bring you not one but two recipes from our McColls Brewery Pie Men.


Each recipe makes four pies


Seafood Mornay Pie:

Basic shortcrust pastry

500g seafood (e.g. ready prepared seafood mix)

30g butter

Pot of single cream

2tbsp mustard

70g grated cheese


Stir together butter, cream, mustard and cheese, and bring to a gentle simmer.


Add in the seafood and cook gently for 5-10 minutes.


Line your dish/pie-maker with your rolled-out pastry and fill your pies.


Bake for 20-25 minutes (pie-maker) or 40-45 minutes (oven at 180 degrees).



Banana Pie:


Basic shortcrust pastry

Four ripe bananas, sliced

30g cornflour

2-3 cups milk

1-2tsp honey (or sugar)

30g butter

1tsp vanilla (fresh or extract)

4 egg yolks


Combine honey and cornflour in a saucepan, and gently heat.


Gently whisk in milk until thickened and remove from heat.


Gently whisk in egg yolks a bit at a time, then add in the butter and vanilla.


Fold in the bananas.


Line your dish/pie-maker with your rolled-out pastry and fill your pies.


Bake for 20-25 minutes (pie-maker) or 40-45 minutes (oven at 180 degrees).















Seafood Mornay Pie: