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Individual curried Tasmanian scallop pies
  |  First Published: May 2012



I think most people have encountered a scallop pie from their favourite bakery, loaded with scallops and chunky vegies in them.

Here is a version of my own for you to try yourself. The pastry is short though, which isn’t flaky like some but fits the pie nicely. It will be hard to find any Tassie scallops at this time of year, as we didn’t have a particularly good season but am sure you can find another source as the months cool down.

Facts

Ingredients for 8 pies

Pastry

500g plain flour

300g salted butter diced small

100ml cold water

Filling

1 tablespoon each of butter and olive oil for sautéing

2 celery sticks diced

2 carrots peeled and diced

1 onion peeled and diced

2 cloves garlic chopped

650g Tasmanian scallops

2 tablespoons of good quality curry powder

500ml milk

125g plain flour

125g salted butter melted

Salt and pepper to taste

1 egg beaten

Sesame seeds for pie tops

To make the pastry, place the flour and diced butter into a mixing bowl and rub between your fingers until it resembles fine breadcrumbs, or use a kitchen mixer with the beater attachment if you have one. Then add the cold water and form into a smooth dough, cover with plastic wrap and rest while the filling is prepared.

Heat a decent-sized saucepan and add the butter and oil then sauté the celery, carrots, onion and garlic until they soften slightly. Now add the scallops and combine well for a few minutes.

Add the curry powder, stir thoroughly and cook for a good five minutes.

Add the milk and bring to the simmer and cook until the vegetables become soft.

Add the melted butter and flour together (beurre manie) and add to the curry. Stir thoroughly and cook the mixture out until it becomes thick without catching on the bottom of the saucepan. Season and taste and cool before filling the pie cases.

Flour your work bench and cut off enough pastry to fill the first pie case. Dust with more flour and roll out to 3mm thick, cut out with a cutter or bowl for a guide, line the greased pie dish and push in with your fingers. Repeat this for the remaining dishes.

Fill each pie case with the chilled filling to the top but don’t over fill.

Roll out more pastry to the same thickness and with a cutter, cut the pastry the same width as the top of your pie dish.

Brush the overhanging pastry on the pie dish with a little water and stick each lid down pushing with your fingers then cut the remaining pastry off around the edges. Make a small hole in the centre of the pie for the steam to escape and brush with some egg and sprinkle with sesame seeds to finish.

Bake at 190°C for 40 minutes or until golden, and serve hot with some chutney or homemade sauce.

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