Scallop pies


"I'm craving the scallop pie I ate at Jackman & McRoss while on holiday in Tasmania. May I have the recipe?"
Sara Hart, Lane Cove, NSW

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You'll need

2 carrots, finely diced 200 gm (about 2) Dutch cream potatoes, finely diced 60 ml (¼ cup) olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 3 celery stalks, diced 1 tbsp green peppercorns in brine, drained 150 ml dry white wine 1 tbsp curry powder 200 ml pouring cream 1 cup (75gm) podded peas (about 150gm unpodded) 1 cup (165gm) corn kernels (from 1 cob) 1 tbsp dashi powder (see note) 25 gm dried wakame, soaked in boiling water for 5 minutes, drained and coarsely chopped (see note) 750 gm butter puff pastry (see note) 24 scallops, roe removed 1 egg, lightly beaten

Method

  • 01
  • Preheat oven to 180C. Combine carrots and potatoes in a bowl with half the olive oil and season to taste. Spread on a baking tray lined with baking paper and roast until tender and slightly browned (25-30 minutes). Set aside.
  • 02
  • Heat remaining olive oil in a frying pan over medium-high heat and sauté onion, garlic, celery and peppercorns until tender but not browned (2-3 minutes). Add wine and curry powder and simmer until reduced by a third (5-7 minutes). Add cream, peas, corn and dashi, then stir in roasted vegetables and wakame and remove from heat.
  • 03
  • Increase oven to 200C. Roll out pastry on a floured surface to 3mm thick and line six 10cm x 13cm oval pie tins, then cut out ovals to fit tops of pies. Fill cases with vegetable mixture and top each with 4 scallops. Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Refrigerate for 15 minutes to rest, then bake until golden and puffed (20-25 minutes). Serve pies hot.

Note Jackman & McRoss makes its own pastry, but we've cheated and bought ours in. Dashi powder and wakame are available from Asian grocers. We use Carême pastry, which comes in pre-rolled 375gm sheets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2015

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