Cold seafood pie

Ingredients for Cold seafood pie

Instructions for Cold seafood pie

To prepare the Cold seafood pie recipe, please follow these instructions:

Findel fat in the flour into a grainy mass. Knead the dough quickly along with the water. Let the dough rest in the fridge for about 20 min.

Roll the dough out into a rectangle approximately 24x24cm. Fold it together in 3 layers. Turn the dough 1/4 place. Fold it again in 3 layers. Repeat rollout and fold into 2 additional times. Let the dough rest in the fridge again for 30 min.

Roll the dough out into a rectangle and place it in a form 20x28cm, like with loose bottom. The dough to cover bottom and sides of the form. Squeeze a strip of aluminum foil on the edges, so the batter doesn't slide off the edges during baking.

Behind the pie bottom on a grate at the bottom of a 200 ° hot oven about 10 min in convection oven at 175 ° 12-15 min. gently the foil of the Tag. Behind the bottom another 15 min. Let the tart bottom cool off before it is taken out of the mold.

Arrow the prawns. Pour the væden from the crabs and remove "flip frames clip"

Stir the ingredients for filling together and got it in the cold tart bottom just before it is to be served. Garnish with lemon, a few shrimps with zest and fresh dill sprigs.

Tips:
Tart bottom can bake in advance. The filling can be prepared well in advance and waiting in the fridge.