Easy Skagen pie
Skagen is also well-suited for the filling of a pie. An easy pie is made from puff pastry with a fresh prawn filling on top.
12 pieces | Preparation time 2 hours | Oven temperature 225 °C
Ingredients
1 (600 g) large sheet of puff pastry dough
50 g long-ripened gouda
1 tub (200 g) cream cheese with chives
1 egg
Skagen
2 bags (180 g each) prawns (M size, MSC certified)
1 lemon (organic)
1 red onion
1 pot dill
1 carton (150 g) crème fraîche
½ dl mayonnaise
½ tsp salt
½ tsp sugar
a pinch of cayenne pepper
Defrost the puff pastry according to the instructions on the package. Place the unopened prawn bags in cold water for about half an hour.
Grate the gouda. Roll the pastry on a baking paper until it is about half thinner and lift it onto a baking tray. Using a sharp knife, make cuts about 2 cm from the edges of the pastry so that the knife does not go through the base. Prick the base with a fork. Spread the cream cheese onto the base and sprinkle the grated cheese on top. Brush the edges with egg. Bake in the oven at 225 °C for 25–30 minutes. Allow to cool to room temperature.
Wash the lemon and cut it in half. Squeeze 2 teaspoons of juice and slice the other half for garnishing. Peel and chop the onion. Save 2 tablespoons of onion for garnishing. Chop ½ pot of dill. Save the rest for garnishing. Drain the defrosted prawns. Save 1 dl of prawns for garnishing. Mix all the Skagen ingredients in a bowl.
Cut the cooled base into 12 pieces and spoon the Skagen into a heap on top of each piece. Garnish with prawns, onions, dill and lemon slices. Serve immediately.
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