Tasmanian Scallop Pie
Tasmania's own bakery pie: sweet local scallops in a mild, pale curry cream sauce under a puff pastry lid.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •frying pan
- •pie tins
- •oven
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28 g
- carbs
- 38 g
- protein
- 26 g
- calories
- 520
Instructions
- 1
Melt the butter in a frying pan and cook the onion gently for 5 minutes until soft but not coloured.
- 2
Stir in the curry powder and flour and cook for 1 minute.
- 3
Add the stock gradually, stirring, then the cream, and simmer until thick.
- 4
Add the scallops and cook for barely 1 minute — they will finish in the oven. Add the lemon juice and season.
- 5
Cool the filling completely before assembling.
- 6
Heat the oven to 200°C. Line four pie tins with shortcrust pastry.
- 7
Divide the cold filling between them, brush the rims with egg and top with puff pastry lids. Seal and cut a steam vent.
- 8
Glaze with egg and bake for 25–30 minutes until golden.
- 9
Rest for 5 minutes before serving.
Chef's tips
Barely cook the scallops in the sauce. Overcooked scallops turn rubbery and the pie loses its point.
Ingredient substitutions
- Scallops → Firm white fish or a mix of scallops and prawns
- Cream → Evaporated milk for a lighter filling
Storage
Keeps 2 days in the fridge; seafood pies do not freeze well once baked.
Reheating
Reheat at 180°C for 12 minutes.
Serving suggestions
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