Seafood Pie
Ingredients
Preheat oven to 350°F (180 °C)
2 lbs (1000 g) savoury dough enough to make 2 X 9-inch pie crusts
2 cup (500 mL) béchamel sauce (recipe below)
½ lb (250 g) lobster meat
½ lb (250 g) snow crab or rock crab
½ lb (250 g) cold water shrimp
½ cup (125 mL) potatoes, diced
½ cup (125 mL) Swiss cheese, shredded
¼ cup (50 mL) parmesan cheese, grated
12 chives, diced
Directions
On a floured surface roll out 2 X 9-inch pie crusts, place first pie crust in a deep 9-inch pie plate and set aside.
In a small pot, boil potatoes until fork tender. Drain and set aside.
In a heavy bottom pot place béchamel, all seafood, potatoes and cheese; bring to a simmer and once hot, pour into pie crust.
Add chives and cover with second pie crust, crimp edges together and cut small slits in the middle of the pie to allow steam to vent, place on a cookie sheet and bake for 35 to 40 minutes or until pie is golden brown.