German Hamburger Fischpastete Hamburg Seafood Pie Recipes

HAMBURG PIE

Steps:

• Pre heat oven 375 degrees.
• Take beef, onion, 1/2 teaspoons garlic powder, milk and ketchup and mix up good. Pat in a 9 inch deep dish pie pan on bottom and up sides of dish, covering all sides and bottom.
• Bake for 20 minutes or until done. Drain grease off.
• Mix corn, 1/2 teaspoons garlic powder, 1/3 cup parmesean cheese and put on top of baked meat.
• Mix hot mashed potatoes, egg and rest of parmesean cheese together and put on top, covering the whole top with potatoes. Dot with butter and salt and pepper to taste.
• Bake another 25 minutes. Serve.

COLONIAL SEAFOOD PIE

Steps:

• Preheat oven to 375F 10 minutes before the pie is ready to go inches.
• Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
• Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
• Remove seafood and strain the stock.
• Reserve the stock.
• Melt butter in a small skillet over medium heat and sauté the onions and celery.
• Stir in the flour; add the stock and cook, stirring constantly, until thickened.
• Add the scallops, oysters, fish, lobster and sherry.
• Season with salt and pepper; cool.
• Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
• Pour in the seafood mix and top with pastry.
• Cut vents int eh top so that the steam can escape.
• Bake at 375°F for 25-30 minutes until the pastry is golden brown.

IMPOSSIBLE SEAFOOD PIE

Steps:

• Preheat oven to 400°F.
• Lightly grease large pie plate (10 inch).
• Mix crabmeat, cheeses and onion in pie plate.
• Mix remaining ingredients in blender until smooth (15 seconds on high).
• Slowly pour liquid mixture into pie plate. Bake until golden brown for 35 to 40 minutes.
• Let stand 5 minutes before cutting.

IMPOSSIBLY EASY SEAFOOD PIE

Steps:

• Heat oven to 400°F; grease pie plate, 9x1 1/4 inches.
• Mix seafood, cheeses, onions and pimientos in pie plate.
• Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
• Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.

GERMAN HAMBURGERS (FRIKADELLEN)

Steps:

• Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
• Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
• Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

GERMAN HAMBURGER FISCHPASTETE (HAMBURG SEAFOOD PIE)

Steps:

• FOR THE FILLING: Gently poach the fish in enough water to cover it, together with the carrot, celery, onion and parsley for 15 minutes. Cool the fish in the stock. When it is cold, remove fish from stock and remove the flesh from the bones. Discard the skin.
• Strain the stock.
• Add the prawns to the stock and simmer until they turn pink (approximately 2 to 3 minutes). Remove the prawns and save the stock.
• Place the fish in a shallow ovenproof dish. Arrange the prawns and the asparagus tips on top.
• Make a roux by melting the butter and adding the flour to it. Cook it for 4 to 5 minutes. Heat 2 cups of the fish stock and gradually add it to the roux. Cook for 5 to 10 minutes until the sauce is smooth and thick.
• Beat the sour cream and the egg yolk together, add some of the hot sauce and then in turn pour the cream and yolk mixture back into the sauce. Season to taste with salt and pepper.
• Pour the sauce over the fish in the ovenproof dish.
• FOR THE PASTRY: Preheat the oven to 375 F (190 C/Gas 5).
• Combine the flour and the salt. Chop the butter into small pieces and mix it with the flour until it resembles fine breadcrumbs. Add the egg and lemon peel and with the minimum of kneading, prepare the dough.
• Roll it out to the size of the ovenproof dish and lay it over the seafood mixture.
• Brush the egg and water mixture over the pastry and bake the pie in the oven until the pastry is golden-brown and crisp.
• Serves 6-8.
• German Traditional Cooking by Tony Schmaeling.