Tasmanian Scallop Pie
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 30 minutes cooling time
Cooking time: 80 minutes
- 2 carrots, peeled and chopped into small pieces
- 2 potatoes, peeled and chopped into small pieces
- 3 tablespoons oil
- 50g/1.7ozs. butter
- 2 onions, peeled and finely diced
- 2 sticks celery, peeled and finely diced
- 3 cloves garlic, peeled and finely diced
- 1 tablespoon curry powder
- 100ml/3.5flozs. dashi stock or white wine
- 1 cup peas
- 1 cup corn kernels (from 1 cob)
- 125ml/4 flozs. cream
- 300g/10.6ozs. scallops, drained and patted dry
- 1 egg yolk
- Oil spray
- 1.5 sheets butter puff pastry, thawed in the fridge
- You will also need a 1.5-2 litre or 6-8 cup baking dish
Step 1 - Preheat oven to 180C/350F and line a baking tray with parchment. Toss the carrot and potato cubes in the oil and bake for 25 minutes or until golden. Set aside.
Step 2 - Sauté the onions and celery in the butter for a few minutes on low heat making sure not to caramelise them. Add the garlic and sauté for a few minutes. Turn up the heat and add the curry powder and cook for 1 minute. Then add stock, peas, corn and cream and simmer until cream is thick. Add the carrot and potato cubes and cool completely.
Step 3 - While it is cooling, spray a baking dish with oil spray and line with one sheet of puff pastry pinching the edges. Then cut out the top layer and cut out some leaves and place these on a tray and place the baking dish and top pastry in the fridge until you need it.
Step 4 - Preheat oven to 210C/420F. Once the curried vegetables are cool, add the scallops and mix. Spoon into the pastry lined baking dish and top with the pastry lid. Brush with egg yolk and then affix the leaves and brush these with egg yolk too. Bake for 25-30 minutes or until golden.