Tassie Curry Scallop Pie
photo by Peter J
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 350 g scallops (preferably Tasmanian)
- 1 tablespoon unsalted butter
- 1 medium brown onion, diced
- 1 -2 tablespoon curry powder
- 1 1⁄2 cups reduced-fat milk
- 2 tablespoons plain flour
- 400 g potatoes (uncooked weight)
- 2 tablespoons plain flour
- 350 g puff pastry (2 frozen sheets)
directions
- Quarter potatoes and boil until soft, around 20 minutes.
- Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
- Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
- Add curry powder and stir fry for one minute.
- Blend half a cup of milk with the flour.
- Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
- Cook further two minutes continuing to stir, remove scallops and reserve.
- Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
- Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
- Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
- Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
- Allow pastry sheets to thaw for 10 minutes or so at room temperature.
- Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
- Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
- Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
- Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
- Bake in preheated oven at 230°C (450°F) for 20 minutes.
RECIPE SUBMITTED BY
<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer & wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>