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The Curried Scallop Pie

As already mentioned the curry sauce is a veloute. Basically it is prepared in a similar fashion as béchamel sauce. The roux is cooked a little longer, perhaps a minute and the milk is replaced by stock – in this case fish stock. The amount of roux will dictate the thickness of the sauce. A little extra texture comes with the added vegetables and the curry powder. I used fennel, which is a good accompaniment for seafood.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

Curry Sauce:
Ingredients for 750ml sauce:
  • 65 g butter
  • 80 g onion peeled, finely chopped.
  • 80 g potato washed, peeled, finely chopped
  • 80 g fennel washed, finely chopped.
  • 20 g curry powder
  • 55 g plain flour
  • 500 ml fish stock
  • 5 ml lemon juice
  • 100 ml cream
  • Salt
  • ground white pepper
Assembling the pie:
  • 10 g butter melted
  • 100 g shortcrust pastry as per recipe
  • 4 - 8 Tasmanian Scallops per individual pie The weight of mine were 150g
  • 160 g curry sauce
  • 1 egg yolk mixed with 10ml milk

Method
 

Curry Sauce - method:
  1. Assemble ingredients
  2. In your saucepan on a moderate heat melt the butter on your stove top
  3. Sweat the onion and fennel for 2-3 minutes. Avoid colouring
  4. Add curry powder and gently cook for a further one minute
  5. Add the flour, combine well and cook for a further one minute
  6. Take off the heat and add the fish stock and lemon juice. Mix well to break up the roux. Return to the heat and bring to the boil. Sir until you have a smooth sauce
  7. Add potato. Simmer for 12 minutes
  8. Add cream. Bring back to simmer for 1 minute
  9. Check seasoning
  10. Ready
  11. Chill the sauce before using it in your pies
Assembling pie - method:
  1. Pre-heat your oven to 180c
  2. Lightly grease the pie tin with melted butter
  3. Roll out the pastry to approx 2mm thick
  4. Line your pie tins with the pastry. Avoid air bubbles under the pastry. Avoid stretching the pastry
  5. Trim the pastry to the edge of your pie tin
  6. Chill the pastry for a few minutes to firm the pastry up again
  7. Gather scraps into a ball and roll out the pie top to suit the size of your pie
  8. Fill the base with the scallops and enough cold sauce to give a domed effect after you lid the pie
  9. Brush the edge of the pastry with the egg yolk mix
  10. Cover the filled base with the pastry top
  11. Seal the pie by crimping the base and top together
  12. Brush the top of the pie with the egg yolk mixture
  13. Cut a couple of steam holes in the top of the pastry
  14. Place in the your oven and bake for 45 minutes, until golden brown and the sauce is bubbling through the steam holes

Notes

I used non stick metal pie dishes, offering a better heat transfer than ceramic or glass.
Place a baking sheet on the shelf below the cooking pies to catch any overflows