Buko Shrimp And Cheddar Cheese Pie

  • recipe

    Buko Shrimp and Cheddar Cheese Pie



Dish TypeFeatured
Prep Time60
Cook Time0
INGREDIENTS Total items( 16 )
  • recipe Cabot Shredded Vermont Sharp Yellow Cheddar Cheese
    165 g
  • recipe Eastern Coconut Cream
    100 g
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Bayara Fine Table Salt
    1 pinch
  • recipe RS Pure Olive Oil
    50 ml
  • recipe Lemon South Africa
    30 ml
  • recipe Rocket UAE
    25 g
  • recipe Co-op Frozen Baby Shrimps
    100 g
  • recipe Sunbulah Puff Pastry Square
    230 g
  • recipe Blue Dragon White Rice Vinegar
    60 ml
  • recipe Bayara Nutmeg Powder
    2 g
  • recipe Puck Cooking Cream
    250 ml
  • recipe Eastern Coconut Cream
    500 ml
  • recipe Khaleej Medium Eggs
    4 pcs
  • recipe Maille Dijon Originale Mustard
    15 g
  • recipe Garlic Organic India
    3 pcs

How to Make

  • Combine the first seven ingredients in a bowl. Season with salt and black pepper.
  • Preheat the oven to 220°C.
  • Place the puff pastry in a 30 cm circle baking tray lined with parchment paper, crimp the edges of the pastry to fit.
  • Spread evenly the baby shrimp and 100 g of Cheddar cheese on the dough’s base, then pour the coconut mixture to fill the pie
  • Sprinkle the rest of the shredded Cheddar cheese on top for browning.
  • Bake for about 40 to 45 minutes on 200°C until the batter is fully cooked, the puff pastry is golden, and the pie is golden brown on the top.
  • Remove from oven and allow to cool.
  • Toss the rocket leaves in a bowl with lemon juice and olive oil. Season with salt and black pepper.
  • Serve hot, warm, or cold topped with fresh rocket salad.