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Curry Scallop Pie
- Steps
- Ingredients
Ingredients
Short Crust Pastry
Scallop Pie Seasoning
Scallop Pie
To Assemble
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Steps
- Pre heat oven to 190°C.
- For the Short Crust Pastry, place the flour, salt, milk powder and butter into the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
- Slowly add the cold water until all the ingredients are combined, ensuring not to overwork the dough.
- Tip dough onto the bench and bring together by hand. Wrap dough in cling film and rest in the fridge for 30 minutes.
- For the Scallop Pie Seasoning combine all ingredients in a bowl. Set aside.
- For the Scallop Pie, in a large saucepan add butter and over low heat sweat off the onion and garlic until translucent.
- Add the Scallop Pie Seasoning to the saucepan, cook for 2 minutes whilst stirring with a wooden spoon.
- Deglaze the saucepan with the water and coconut milk. Bring to a simmer and allow to reduce slightly.
- Add lentils, carrot, peas, corn and peanut butter. Cook over medium heat for 5 minutes.
- Combine the cornflour and water together in a small bowl to make a slurry. Pour the slurry into the saucepan and cook until the mixture thickens slightly. Remove from heat, transfer to a tray and cool slightly.
- Prepare scallops by removing the adductor muscle and discarding. Pat scallops dry and cut in half horizontally. In a hot frypan, drizzle olive oil. Once the pan is at smoking point add the scallops and sear on both sides. Place on a tray and place in the fridge to cool.
- To assemble the Scallop Pies, take the Short Crust Pastry from the fridge and roll between two pieces of greaseproof paper until the pastry is approximately 3mm thick. Cut a 15cm diameter circle and place in the pie tin, pressing up the sides of the tin. Repeat until you have 6 lined pie tins.
- Scoop a large spoonful of the curried Scallop Pie Filling into the bottom of the lined pie tins. Place 6 scallops halves on top then scoop another spoonful of filling over the top.
- Cut puff pastry into a 12cm diameter disc. Repeat until you have 6 discs.
- Place a disc of puff pastry on top of the filled pie and crimp the short crust pastry to the puff pastry. Whisk the eggs in a bowl then use a pastry brush to brush the top of the pies with egg wash.
- Place pies in the oven and bake for 20 minutes or until pastry is cooked top and bottom.
