Iriash Scallop Pie Recipes

IRISH SEAFOOD PIE

Steps:

• FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
• PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
• Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
• Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
• Betty Crocker's new International Cookbook.

SCALLOP PIE (IRISH)

Steps:

• Clean the scallops and cut in half, then simmer in the milk for 15 minutes.
• Strain, reserving the liquid.
• Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
• Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops.
• When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
• Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.

IRIASH SCALLOP PIE

Steps:

• 1. Preheat oven to 350 degrees. Sauté mushrooms and shallots in 1-1/2 Tbs. butter, over medium heat, until just golden. 2. If using sea scallops, remove the tough muscle and cut each scallop in half. 3. Place scallops in saucepan with half & half and salt and pepper bring to a boil, then lower heat to simmer for 5 minutes. 4. Drain scallops, reserving half & half. 5. Grease inside of an ovenproof casserole dish with 1/2 Tbs. butter. Place scallops in casserole and cover with sautéed mushrooms and shallots. Sprinkle peas and carrots on top. 6. Melt 1-1/2 Tbs. butter in saucepan. Add flour and mix well. Gradually stir in warm reserved half & half until all lumps have disappeared. 7. Add sherry or cognac then pour liquid over scallops in casserole. 8. Spread top with mashed potatoes to seal casserole dish. Dot with remaining 1/2 Tbs. butter and sprinkle with paprika. 9. Bake in oven until potatoes are slightly browned, (20-30 minutes). 10. Garnish with parsley and serve.

STEAK AND IRISH STOUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place steak cubes onto a plate and sprinkle with flour.
• Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
• Transfer steak mixture to a large casserole dish.
• Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
• Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
• Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
• Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
• Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
• Spoon cooked steak filling into the partially-baked pie crust.
• Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
• Bake pie until top crust is golden brown, 10 to 15 minutes.

IRISH SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
• Remove lamb mixture from heat and stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
• Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
• Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
• Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

IRISH STEW PIE

Steps:

• Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add lamb, a few pieces at a time, and toss to coat; shake off excess. In a Dutch oven, heat oil over medium-high heat. Brown lamb in batches. Remove from pan. Add carrots and onion to same pan; cook and stir until crisp-tender, 6-8 minutes. Stir in remaining 1 tablespoon flour until blended; gradually whisk in stock. Bring to a boil, stirring to loosen browned bits from pan., Add potatoes, thyme, bay leaf, Worcestershire sauce, tomato paste, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and lamb; return to a boil. Reduce heat. Simmer, uncovered, until sauce is thickened and lamb is tender, 25-30 minutes. Discard thyme sprig and bay leaf. Stir in mint. Transfer to a greased 9-in. deep-dish pie plate. Whisk egg yolk and cream; brush around edge of pie plate to help pastry adhere., On a lightly floured surface, unfold 1 sheet puff pastry; top with remaining sheet. Roll to fit over pie plate. Carefully place over filling; trim to fit. Using a fork, press crust firmly onto rim of pie plate to seal edge. Brush with remaining egg mixture; cut slits in top. Place on a rimmed baking sheet. Bake until golden brown, 35-40 minutes. Let stand 10 minutes before serving.

IRISH PIE

Steps:

• In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over the cheese. , Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before serving.

IRISH BEEF HAND PIES

Steps:

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.