- 6 scallops, cleaned and cooked
- about 1kg/2lb equal quantities of white crab meat, lobster (optional), mussels and cockles (or any other shellfish), cleaned and chopped
- 200g/6oz mushrooms, cooked
- a little spring onion
- parsley, chopped
- salt and pepper
- 300ml/10fl oz white sauce
For the flaky pastry
- 75g/3oz butter
- 250g/8oz flour
- Pinch salt
- Cold water to mix
First make the pastry. Chop the butter and divide into four portions. Sieve the flour and salt and rub in a quarter of the butter. Mix to a stiff paste with water and knead until smooth.
Roll into an oblong and cover two- thirds with small bits of another quarter of the butter. Fold the unbuttered piece of pastry over, then fold the piece covered with fat over that, making a three-fold piece.
Press the edges and turn the pastry half-way round. Fold to the right. Roll into an oblong again and repeat twice more, using up the rest of the butter.
Chill for at least an hour, roll out and line a 25cm/10in flan dish. Bake in a hot oven at 200C/400F/Gas 6 until golden brown.
Add the fish ingredients, mushrooms, spring onion, parsley and seasoning to the sauce and fill the pastry case with the mixture, letting the sauce spill gently over the edge. Warm gently and serve on a bed of rice with a side salad. Alternatively, the same mixture is nice put into the (well cleaned) scallop shells with mashed potato piped round the edge. Sprinkle with cheese and brown under the grill.