Hope you may help. I have added Seafood Pie to my dinner party menu but after having a test run last night I'm starting to have doubts. It turned out disastrous!
I have a puff pastry top (no bottom) and a mornay sauce with salmon scallops squid prawns and mussels. All was overcooked and tough. I admit I did lightly saute the seafood first just to seal in the juices but when I put it in the oven to cook the pastry it all became over cooked. Could anyone offer a solution please?