Curried Scallop Pasties
Plump scallops bathed in a mild, aromatic curry sauce and encased in golden, flaky pastry pasties.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Baking tray
- •Frypan
- •Pastry brush
- •Baking paper
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 26 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 490 kcal
Instructions
- 1
Melt the butter in a frypan over medium heat.
- 2
Add the diced onion and cook for 5 minutes until soft and translucent.
- 3
Stir in the curry powder and plain flour, cooking for 1 minute until fragrant.
- 4
Gradually pour in the fish stock while stirring constantly to avoid lumps.
- 5
Simmer the sauce for 3 minutes until thick and glossy.
- 6
Stir in the cream, sea salt, and white pepper, then remove from heat.
- 7
Gently fold in the raw scallops and let the sauce cool completely.
- 8
Preheat your oven to 200 degrees C and line a baking tray with baking paper.
- 9
Cut an 18 cm circle from each pastry sheet and divide the cooled filling evenly.
- 10
Fold pastry over the filling and crimp edges firmly to seal.
- 11
Brush the pasties with beaten egg and cut a small steam vent in each.
- 12
Bake for 25 minutes on the middle rack until golden brown and crisp.
Chef's tips
Always allow the curried sauce to cool completely before assembling to stop the pastry from turning soggy. Do not precook the scallops in the pan, as they cook to tender perfection inside the pasty. Crimp the edges tightly so the rich sauce does not leak during baking.
Ingredient substitutions
- fish stock → vegetable stock or chicken stock
- shortcrust pastry → puff pastry sheets for a flakier crust
- pure cream → full-cream milk
Storage
Store baked and cooled pasties in an airtight container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a 180 degrees C oven for 12 to 15 minutes until hot throughout.
Common mistakes to avoid
- •Assembling with hot filling, which melts the pastry fat and ruins the crimp.
- •Overcooking the scallops by frying them before adding to the pastry.
- •Forgetting to cut a steam vent, causing the pasty seams to burst in the oven.
Serving suggestions
Cooked Curried Scallop Pasties?
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