Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten, for egg wash
  • 2 tablespoons (30ml) olive oil
  • 1 cup (120g) yellow onion, chopped
  • 1 cup (150g) green bell pepper, chopped
  • 1 cup (150g) celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (3g) Cajun seasoning (store-bought or homemade)
  • 1/2 teaspoon (1g) cayenne pepper (adjust to your spice preference)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) fish stock (or chicken stock if unavailable)
  • 1 cup (240ml) heavy cream
  • 1 pound (450g) shrimp, peeled and deveined
  • 1 pound (450g) crawfish tails (or cooked crab meat or lobster meat), roughly chopped
  • 1 cup (150g) frozen corn kernels
  • 1/2 cup (50g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Juice of 1/2 lemon

Instructions:

  1. Make the Pastry: Combine flour and salt. Cut in the butter until crumbly. Add ice water gradually until the dough comes together. Form into a disk, wrap, and chill.
  2. Prepare the Filling Base: Sauté the onion, bell pepper, and celery (the 'holy trinity') until softened. Add garlic, Cajun seasoning, and cayenne pepper.
  3. Create the Roux: Stir in the flour and cook for 1-2 minutes to form a roux.
  4. Build the Sauce: Gradually whisk in the fish stock, then stir in the heavy cream. Simmer until thickened.
  5. Add the Seafood and Vegetables: Stir in the shrimp, crawfish tails, and corn. Cook until the shrimp are pink and cooked through.
  6. Season and Finish: Stir in the parsley, lemon juice, salt, and pepper to taste.
  7. Assemble the Pot Pie: Pour the filling into the pie dish.
  8. Top with Pastry: Roll out the pastry dough and place it over the filling. Crimp the edges to seal.
  9. Egg Wash and Bake: Brush the pastry with egg wash. Cut slits in the top to allow steam to escape. Bake until golden brown.