"Now I'm sad." says Uncle Tom when he finishes a particularly good meal and that's just how Joe and feel after eating our home-made curried scallop pies. I'm getting the recipe written down here before I forget how I made these scrumptious pies.
As usual my presentation wouldn't win a wooden spoon but inside...oh my giddy aunt!
We ate 3 scallop pies in the 2 weeks we were in Tasmania, this recipe tastes just like we had there.
4 small pies or just make 1 big one, I based this recipe on this one
2-3 squares of ready rolled puff pastry...I patched my tins to make sure nothing escaped
300-400 frozen scallops
2 egg yolks and the juice of half a lemon whisked together
2 T each of butter and flour
1 cup of stock, I used chicken
1 heaped teaspoon of Keen's curry powder
parsley, salt and pepper
3 T cream or sour cream
Start by lining your pie tins
Melt the butter in a saucepan and blend in the flour, cook a couple of minutes then add the curry powder and cook another minute.
Add the stock and whisk until it's creamy and lump free, season well
Set aside to cool a little while you quickly sear the scallops in olive oil or butter, only a minute each side. Take off the heat
Now beat the egg/lemon mix and the cream into sauce and fold in the scallops
Fill up your pies, get the lids on and into a hot oven at 220C for around 20-25 minutes
Make jam pasties with any left-over pastry and cook them too!
Joe took the lid off his pie(is it a Canadian thing or was it to cool it down a bit?)
Here's one of the pies we had in Tassie, at the Richmond bakery, their scallops were much bigger than ours, I'll have to try and get some fresh ones next time...
We are looking forward to tomorrow's lunch now :D
I'm sad because I have lots of dishes to wash so I'd better get that done then I can sit and watch the women's soccer Matilda's vs USA that was played this morning!
Love Sue
xx
As usual my presentation wouldn't win a wooden spoon but inside...oh my giddy aunt!
We ate 3 scallop pies in the 2 weeks we were in Tasmania, this recipe tastes just like we had there.
4 small pies or just make 1 big one, I based this recipe on this one
2-3 squares of ready rolled puff pastry...I patched my tins to make sure nothing escaped
300-400 frozen scallops
2 egg yolks and the juice of half a lemon whisked together
2 T each of butter and flour
1 cup of stock, I used chicken
1 heaped teaspoon of Keen's curry powder
parsley, salt and pepper
3 T cream or sour cream
Start by lining your pie tins
Melt the butter in a saucepan and blend in the flour, cook a couple of minutes then add the curry powder and cook another minute.
Add the stock and whisk until it's creamy and lump free, season well
Set aside to cool a little while you quickly sear the scallops in olive oil or butter, only a minute each side. Take off the heat
Now beat the egg/lemon mix and the cream into sauce and fold in the scallops
Fill up your pies, get the lids on and into a hot oven at 220C for around 20-25 minutes
Make jam pasties with any left-over pastry and cook them too!
Joe took the lid off his pie(is it a Canadian thing or was it to cool it down a bit?)
Here's one of the pies we had in Tassie, at the Richmond bakery, their scallops were much bigger than ours, I'll have to try and get some fresh ones next time...
We are looking forward to tomorrow's lunch now :D
I'm sad because I have lots of dishes to wash so I'd better get that done then I can sit and watch the women's soccer Matilda's vs USA that was played this morning!
Love Sue
xx
