A scallop pie is a must-try on a trip to Tassie, and one of the best – and most iconic – of the bunch is made at Hobart institution Jackman & McRoss. Here is the recipe to their beloved signature, for you to try at home.
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Ingredients
Method
Main
1.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.
2.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.
3.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.
Notes
