German Hamburger Fischpastete Hamburg Seafood Pie Recipes

IRISH SEAFOOD PIE

Steps:

• FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
• PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
• Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
• Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
• Betty Crocker's new International Cookbook.

GERMAN POT PIE

Steps:

• Brown meat in hot fat.
• Season meat with salt and pepper, and add water, onions, and celery.
• Cook slowly on top of stove until meat is tender, about 3-4 hours.
• If liquid cooks away, add more water.
• This needs plenty of broth.
• Mix flour, oil, salt, sugar, and enough water sufficient to form a nice ball of dough.
• Roll out 1/4 inch thick; cut in squares and drop into boiling broth.
• Cook about 15-20 minutes.

HAMBURG PIE

Steps:

• Pre heat oven 375 degrees.
• Take beef, onion, 1/2 teaspoons garlic powder, milk and ketchup and mix up good. Pat in a 9 inch deep dish pie pan on bottom and up sides of dish, covering all sides and bottom.
• Bake for 20 minutes or until done. Drain grease off.
• Mix corn, 1/2 teaspoons garlic powder, 1/3 cup parmesean cheese and put on top of baked meat.
• Mix hot mashed potatoes, egg and rest of parmesean cheese together and put on top, covering the whole top with potatoes. Dot with butter and salt and pepper to taste.
• Bake another 25 minutes. Serve.

IMPOSSIBLE SEAFOOD PIE

Steps:

• Preheat oven to 400°F.
• Lightly grease large pie plate (10 inch).
• Mix crabmeat, cheeses and onion in pie plate.
• Mix remaining ingredients in blender until smooth (15 seconds on high).
• Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes.
• Let stand 5 minutes before cutting.

GERMAN HAMBURGER FISCHPASTETE (HAMBURG SEAFOOD PIE)

Steps:

• FOR THE FILLING: Gently poach the fish in enough water to cover it, together with the carrot, celery, onion and parsley for 15 minutes. Cool the fish in the stock. When it is cold, remove fish from stock and remove the flesh from the bones. Discard the skin.
• Strain the stock.
• Add the prawns to the stock and simmer until they turn pink (approximately 2 to 3 minutes). Remove the prawns and save the stock.
• Place the fish in a shallow ovenproof dish. Arrange the prawns and the asparagus tips on top.
• Make a roux by melting the butter and adding the flour to it. Cook it for 4 to 5 minutes. Heat 2 cups of the fish stock and gradually add it to the roux. Cook for 5 to 10 minutes until the sauce is smooth and thick.
• Beat the sour cream and the egg yolk together, add some of the hot sauce and then in turn pour the cream and yolk mixture back into the sauce. Season to taste with salt and pepper.
• Pour the sauce over the fish in the ovenproof dish.
• FOR THE PASTRY: Preheat the oven to 375 F (190 C/Gas 5).
• Combine the flour and the salt. Chop the butter into small pieces and mix it with the flour until it resembles fine breadcrumbs. Add the egg and lemon peel and with the minimum of kneading, prepare the dough.
• Roll it out to the size of the ovenproof dish and lay it over the seafood mixture.
• Brush the egg and water mixture over the pastry and bake the pie in the oven until the pastry is golden-brown and crisp.
• Serves 6-8.
• German Traditional Cooking by Tony Schmaeling.