SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
PROVENCAL SEAFOOD PIE
Ingredients associated with Mediterranean fish stews -- garlic, fennel, saffron, and seafood -- are brought together in our Provencal potpie, which is served with garlicky aioli; the pie is topped with convenient store-bought puff pastry, whose layers won't overwhelm the lobster, shrimp, bass, and halibut underneath.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 19
Steps:
- Heat oil and butter in a medium saucepan over medium-high heat. Add leek, fennel, and garlic; cook, stirring, until vegetables are softened, about 6 minutes. Add flour; cook, stirring, 6 to 7 minutes. Whisk in stock. Bring to a boil. Stir in tomatoes. Reduce heat to medium-low. Add lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in parsley. Let cool.
- Preheat oven to 400 degrees. Roll out dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in center. Transfer stew to an 8-inch square baking dish. Cover with dough, allowing excess to overhang. Transfer to freezer until cold, 20 minutes.
- Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aioli.
IMPOSSIBLY EASY SEAFOOD PIE
Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, 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.
Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg
COLONIAL SEAFOOD PIE
If you don't like seafood this isn't for you. This is a rich dish laden with a variety of seafood and what a combination it is! I found this dish in the Colonial Williamsburg Cookbook and it will forever be one of our favorites.
Provided by luvinlif2k
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 458.1, Fat 19.4, SaturatedFat 10.2, Cholesterol 170.3, Sodium 774.6, Carbohydrate 19.8, Fiber 0.5, Sugar 1.5, Protein 35.8
SEAFOOD PIE
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 main-dish servings
Number Of Ingredients 15
Steps:
- Combine the flour, cornmeal and 1/4 teaspoon salt in a food processor and pulse to blend. Cut 6 tablespoons of the butter in 1/2-inch bits, scatter them over the flour mixture, and pulse until the mixture is uniformly crumbly. Sprinkle the water over this mixture, and pulse again, about 25 to 30 times, until a ball of dough forms. Shape it into a flat disk, wrap it in plastic and refrigerate 2 hours.
- Place the wine in a saucepan, bring to a boil and add the mussels. Cover and steam 5 to 8 minutes, until they open. Remove the mussels from the pan, reserving the liquid. Shuck the mussels into a bowl. Mix with the monkfish, and refrigerate.
- Bring a saucepan of water to a boil, add the parsnips and blanch for 4 minutes. Drain.
- Heat the remaining butter in a heavy skillet. Add the onion, carrots and celery, and cook over medium heat until nicely browned, about 20 minutes. Add the reserved liquid from the mussels, the parsnips and apricots. Place 1/2 cup of this mixture in a food processor, and puree it; then, return it to the skillet. Stir in the mussels and fish, and season with salt and pepper.
- Divide this mixture among 4 small souffle dishes, each about 12 ounces, or place the mixture in a 6-cup souffle dish or baking dish.
- Preheat oven to 400 degrees.
- Roll out the dough, and cut 5-inch circles if using individual dishes, or roll it to cover a single baking dish. Moisten the edges and place it over the fish, pressing the moistened edges down on the edge of the dish to seal. Cut a couple of slits in the top, brush with the milk and bake about 20 minutes, until lightly browned.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 28 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 16 grams, Sodium 474 milligrams, Sugar 15 grams, TransFat 1 gram
COLONIAL PORT-BEEF PIE
Trying to replicate a dish from Williamsburg's King's Arms Tavern, I formulated this recipe out of several: my mom's pie crust, an old port wine sauce recipe, and, of all things, fajita filling. Great as the main dish for Thanksgiving or Christmas.
Provided by SouthernSon
Categories Main Dish Recipes Savory Pie Recipes
Time 3h4m
Yield 10
Number Of Ingredients 18
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallot; cook and stir until softened, about 5 minutes. Add port and thyme; bring to a boil over high heat. Reduce heat to medium-low; cook until sauce is reduced to 1/2 cup, about 35 minutes.
- Bring chicken broth to a simmer in a small saucepan. Turn off heat and add half the mushroom slices. Let mushrooms soak, 15 to 20 minutes.
- Use a slotted spoon to transfer soaked mushrooms to a small bowl. Strain the chicken broth from the saucepan into a separate bowl, pouring it through a coffee filter or cheesecloth to remove any sediment.
- Dice the soaked mushrooms and transfer to the port sauce. Add the strained chicken-mushroom broth.
- Bring the sauce to a boil. Reduce heat to medium-low. Cook and stir until reduced to 1 1/2 cups, about 15 minutes.
- Mix cornstarch with 1/4 cup cold water in a bowl. Whisk cornstarch slurry rapidly into the simmering sauce until thickened, about 3 minutes. Add balsamic vinegar, salt, and pepper.
- Heat a skillet over medium-high heat. Saute beef until meat is still slightly pink in the center, 6 to 7 minutes. Transfer to a bowl. Saute remaining mushrooms and onion in the beef drippings until tender, about 5 minutes. Add to the bowl with the beef.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Cut 2/3 cup plus 2 tablespoons butter into the flour using 2 knives or a pastry blender until mixture is crumbly. Add 1/4 cup plus 3 tablespoons cold water; mix until dough pulls away from edges of the bowl. Divide dough in half; set 1 portion aside and roll the other half onto a floured surface. Press dough into a 10-inch pie pan to form the bottom crust.
- Spread the vegetable-beef mixture over the crust in the pie pan. Pour sauce on top, spreading to the edges. Roll out the other half of the dough and cover pie with the crust; seal the edges.
- Bake in the preheated oven until flaky and golden, about 45 minutes. Cool for 15 minutes.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 26.3 g, Cholesterol 80.8 mg, Fat 25.4 g, Fiber 1.1 g, Protein 14.6 g, SaturatedFat 13.7 g, Sodium 700.1 mg, Sugar 1.9 g
COLONIAL CHESS PIE
I'm a guy that does almost no cooking, but I can bake this. Turns out good every time. Not for someone on a diet, or with sugar problems. A big hit, with the young and old alike!
Provided by Verdayne Miley
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a saucepan, combine white sugar, brown sugar, flour and salt. Pour in milk and add margarine. Heat, stirring constantly, until sugar dissolves and margarine is melted. Remove from heat and set aside to cool.
- In a large bowl, whisk egg yolk, egg and vanilla until smooth. Whisk in cooled sugar mixture. Pour into pie crust.
- Bake for 25 minutes in the preheated oven, then reduce the temperature to 250 degrees F (120 degrees C) and bake for an additional 25 minutes, or until top is puffed and edges are golden brown. Allow to cool before slicing.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 38.3 g, Cholesterol 49.5 mg, Fat 14.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 272.1 mg, Sugar 26.4 g
COLONIAL GAME PIE
This recipe is from the early 1800's and was found in the attic of this historic hotel with the first innkeeper's registry.-Braddock Tavern, Joel Gaughan, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a kettle, cook bacon until crisp; drain, reserving bacon and 1/4 cup drippings in pan. Brown beef in drippings. Add beef broth and jelly; cover and simmer 45 minutes. Cover rabbits with water in a pot; simmer for 1 hour or until meat falls from bones. , Remove meat; set aside (discard bones). To beef mixture, add chicken broth,, bay leaf, salt, pepper and cayenne; simmer 20 minutes. Add onions, carrots, potatoes and mushrooms; simmer 20 minutes or until tender. Remove bay leaf. , In another pot, cover duck with water; simmer until the meat nearly falls from bones. Remove meat; set aside. Mix flour and water; stir into beef mixture. Cook until thickened. Add rabbit and duck meat. Cut puff pastry into 3-in. squares and place on a greased baking sheet. Bake at 400° for 10-12 minutes; place on individual servings of meat mixture.
Nutrition Facts :
BEST SEAFOOD POT PIE
Pot pie ... what is better. Now I like short cuts believe me. I work too, but take the time to cut up a few vegetables and make the cream sauce right in the pan. Well, add a splash of sherry along with some fresh vegetables, some traditional ingredients like frozen peas, chopped shrimp, crab and scallops, and then top with a flaky biscuit. And dinner. My twist ... I like to top with a little cheese before I top with the crust. Pure comfort food
Provided by SarasotaCook
Categories Savory Pies
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Shrimp -- Prepare your shrimp, scallops and vegetables.
- Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
- Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
- Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
- Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.
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