Ingredients:

  • 300g All-purpose (Plain) Flour
  • 150g Unsalted Butter, very cold, cubed
  • ½ teaspoon Fine Sea Salt
  • 60–80ml Ice Water
  • 600g Raw Shrimp/Prawns, peeled and deveined
  • 45g Unsalted Butter
  • 2 medium Shallots, finely chopped
  • 2 cloves Garlic, minced
  • 120ml Dry White Wine (e.g., Pinot Grigio)
  • 45g All-purpose (Plain) Flour
  • 300ml Whole Milk, warmed
  • 120ml Double Cream (Heavy Cream)
  • 2 tablespoons Fresh Tarragon, chopped
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Fresh Lemon Juice
  • ½ teaspoon Worcestershire Sauce
  • Salt and freshly ground Black Pepper, to taste
  • 1 large Egg Yolk (for the wash)

Instructions:

  1. Prepare the pastry: Combine flour and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add ice water, mixing just until the dough comes together. Divide dough in half, form into discs, wrap, and chill for at least 30 minutes.
  2. Sauté aromatics: Melt butter in a skillet over medium heat. Add shallots and cook until softened (about 5 minutes). Add garlic; cook for 1 minute more.
  3. Deglaze: Pour in the white wine, scrape up any browned bits, and reduce slightly (about 2 minutes).
  4. Make the Roux: Sprinkle the 45g flour over the shallot mixture and cook, stirring constantly, for 1 minute.
  5. Build the Sauce: Slowly whisk in the warm milk until smooth, ensuring no lumps form. Bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon.
  6. Finish the Sauce: Stir in the cream, tarragon, parsley, Worcestershire sauce, and lemon juice. Season generously with salt and pepper. Remove from heat.
  7. Prepare Shrimp: If shrimp are raw, gently simmer them in salted water for 1-2 minutes until just pink. Drain thoroughly. Fold the cooked shrimp into the warm sauce mixture. Let cool slightly.
  8. Roll the Base: Roll out one disc of pastry and carefully line the 9-inch pie dish. Trim the edges.
  9. Fill and Top: Pour the cooled shrimp filling into the pastry-lined dish. Roll out the second pastry disc for the top. Place over the filling. Crimp the edges tightly to seal, trimming excess. Cut several slits (steam vents) in the top.
  10. Glaze: Brush the top pastry generously with the beaten egg yolk wash.
  11. Bake: Place the pie on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 25–30 minutes, or until the pastry is deep golden brown.
  12. Rest: Let the pie rest for at least 15 minutes before slicing and serving.