Creamy, Prawn & Mussel Pastry-Topped Pie With Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel your potatoes and chop into bite-sized pieces

Add the chopped potatoes to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 5-8 min or until slightly tender

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion and cook the onions for 4 min or until softened

Meanwhile, drain your mussels in a sieve over a large bowl, saving the juices (you'll need it later!)

Remove the mussels from their shells and set aside 3 shells per pie

Peel and finely chop (or grate) your garlic

Tip: Discard any mussels which shells have not opened!

Once softened, add the chopped garlic with a small knob of butter and cook until melted, once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir for 1 min – this is your roux

Combine the mussel juices, Chinese rice wine and 50ml [75ml] [100ml] milk in a measuring jug

Gradually whisk the milk mixture into the roux and cook for 3 min or until a smooth, thick sauce remains, then set aside off the heat – this is your béchamel sauce

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out with a rolling pin until it is large enough to cover the oven proof dish[es]

Chop your parsley and dill finely, including the stalks

Add your clotted cream and chopped parsley and dill to the béchamel sauce

Drain, then add your king prawns with the cooked potatoes, deshelled mussels and a generous grind of pepper and give it a good mix up – this is your fish pie mix

Transfer the fish pie mix to an oven-proof dish (or two!) and top the pie mix with the rolled pastry and crimp round the edge with a fork

Score 3 holes in the middle of the pastry and push in your reserved mussel shells

Put the dish[es] in the oven for 15-20 min or until puffed up and golden and the fish is cooked through – this is your creamy, prawn & mussel pastry-topped pie

Once everything is ready, leave your pie to stand for 4-5 mins and boil a kettle

Add your blanched peas to a colander and pour boiled water all over them to refresh them