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Tassie Curry Scallop Pie

TASSIE CURRY SCALLOP PIE

i came up with this recipe after reading a forum request and concensus was that it was delicious. adjust the amount of curry powder to taste, two tablespoons is relatively strong. you can also prepare a few hours in advance, pop it all in the fridge and bake later, which is what i did.

Time: 80 minutes

Steps:

  • 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 cake dish 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 230c for 20 minutes


tassie curry scallop pie image

Number Of Ingredients: 8

Ingredients:

  1. scallops
  2. unsalted butter
  3. brown onion
  4. curry powder
  5. reduced-fat milk
  6. plain flour
  7. potatoes
  8. puff pastry


TASSIE CURRY SCALLOP PIE

I came up with this recipe after reading a forum request and concensus was that it was delicious. Adjust the amount of curry powder to taste, two tablespoons is relatively strong. You can also prepare a few hours in advance, pop it all in the fridge and bake later, which is what I did.

Recipe From food.com

Provided by Peter J

Time 1h20m

Yield 4 serving(s)

Steps:

  • 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.


Tassie Curry Scallop Pie image

Number Of Ingredients: 9

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)


SCALLOP POT PIE

Recipe From epicurious.com

Yield 4 servings

Steps:

  • In heavy saue pan, melt butteroverhigh heat, add carrots, saute for 2 min. Nest add your mushrooms, shallots and celery. Cook for 4 min. and add sherry and cook until sherry is evaporated, approx. 5 min. Sprinkle flour over mixture , stir for 2 min. add clam juice, milk, cream and thyme, stir until smooth. Continue to cook until thick enough to cover the back of a spoon. Add your scallops, chives, and peas, stir and season with salt and pepper. Allow to cool. Prepare ramkins by rubbing generously with butter and fill with the cooled mixture. Preheat oven to 400 degrees. cut pre-made dough to 3/4 inch larger than diameter of your ramkin bowl. Transfer dough to top of ramekin and press the edges around the dish. Use a pastry brush to lightly coat the sough with the beaten egg. Cut a small slit in the pie dough for steam to escape. Bake at 375 degress until dough is golden brown, approximately 25-30 minutes


SCALLOP POT PIE image

Number Of Ingredients: 17

Ingredients:

  • 6oz unsalted butter
  • 1/2 Lb chopped baby portibella mushrooms.
  • 4 oz of minced shallots
  • 4oz of sherry
  • 2 oz of flour
  • 12 oz. clam juice
  • 8 oz. milk
  • 8 oz. heavy cream
  • 6 oz frozen peas
  • 6 oz carrots, med. diced
  • 4 oz celery , med. diced
  • 2 tablespoons of fresh thyme
  • 1 lb. bay scallops
  • 2 oz. chives, chopped
  • salt & pepper to taste
  • 1 egg beaten
  • package pillsbury pie crust.


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