Stuffed shellfish pie


Ingredients and proportions:

  • 300 g flour
  • 200 g butter
  • 1 egg
  • 600 g shellfish
  • 100 g raw ham
  • 50 g lean bacon
  • 250 g cottage cheese
  • 50 g grated cheese
  • 1 small glass of fresh cream
  • Breadcrumbs
  • salt
  • pepper

Difficulty: medium Preparation: 1 hour – Cooking time: 15 minutes


Work the flour with a pinch of salt, one egg and 150 g of butter, adding the necessary water to form a consistent dough. Wrap it in a damp cloth and let it rest in a cool place. Cook the pasta in boiling salted water, drain it, rinse it with cold water and dry it on a cloth. Crumble the cottage cheese, add the chopped ham and bacon, salt, pepper and grated cheese; mix and stuff each shell. Butter and sprinkle with breadcrumbs an aluminium container, place two thirds of the rolled out dough in it, pour in the shells, drizzle with melted butter and cream, sprinkle with grated cheese and cover with the remaining dough.
Prick the surface and bake at 180° for 15 minutes. Let cool and freeze. To serve, reheat in oven for about 20 minutes.


If the raw ham is used to make appetizers or snacks.
cooked ham is used as the basis for many sauces and fillings, since cooked ham is more suitable for cooked dishes.
In this case, it is combined with breadcrumbs soaked in milk, fresh cream or cheese, but also with all kinds of vegetables, among which peas, spinach and endives are the most important.

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