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Ingredients
  • 300g Large prawns, peeled and de-veined
  • 200g Scallops (roe on or off to suit)
  • 1 Ling fillet, diced
  • 2 medium potatoes, diced
  • 1 large brown onion, diced
  • 1 celery stalk, string removed and sliced
  • 1 teaspoon garlic
  • 1 cup broccoli florets
  • 1 cup Cauliflower florets.
  • 1 heaped tspn Dijon mustard
  • 40g butter (divided)
  • 250g Cream cheese, cut into blocks
  • salt, pepper to season
  • 2 Tblspns brandy
  • grated Parmesan cheese
  • 1.5 sheets of butter puff pastry
  • 1 egg, beaten to glaze.
Steps
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