Tassie Curry Scallop Pie
Dive into the flavors of Australia with this Tassie Curry Scallop Pie, a delectable fusion of creamy curry spices and tender fresh scallops, all encased in buttery, flaky pastry. Inspired by the coastal charm of Tasmania, this recipe pairs the subtle sweetness of scallops with a rich curry-infused sauce made from fish stock, heavy cream, and a hint of tangy lemon. Perfectly balanced with aromatic onions and garlic, the filling is nestled in shortcrust pastry and topped with golden puff pastry for a satisfying crunch. With just 30 minutes of prep and 45 minutes of cooking time, this dish makes an impressive yet approachable meal for seafood lovers. Serve these pies with a crisp green salad or steamed vegetables for a comforting and elegant dinner that pays homage to Tasmania’s culinary heritage.
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Recipe Information
Ingredients
- 500 grams fresh scallops
- 50 grams butter
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 teaspoons curry powder
- 2 tablespoons plain flour
- 250 milliliters fish stock
- 125 milliliters heavy cream
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams shortcrust pastry
- 300 grams puff pastry
- 1 large, beaten egg
Instructions
Preheat the oven to 200°C (400°F).
Melt the butter in a large frying pan over medium heat.
Add the onion and garlic to the pan and sauté for 5 minutes until soft and translucent.
Stir in the curry powder and cook for 1 minute to release the aroma.
Add the flour and stir for 1–2 minutes to form a paste.
Gradually pour in the fish stock, whisking continuously to create a smooth sauce.
Reduce the heat to low and stir in the heavy cream, lemon juice, salt, and black pepper.
Simmer the sauce gently for 5 minutes until slightly thickened.
Add the scallops to the sauce and cook for 2–3 minutes until just opaque. Remove from heat and let the mixture cool slightly.
Roll out the shortcrust pastry and use it to line four individual pie dishes or one large pie dish. Trim any excess pastry.
Spoon the cooled scallop and curry mixture into the prepared pastry cases.
Roll out the puff pastry and cut it to size to form lids for the pies. Place the puff pastry over the filling and press the edges to seal.
Crimp the edges with a fork and make a small incision in the center of each pie to allow steam to escape.
Brush the tops of the pies with the beaten egg for a golden finish.
Bake in the preheated oven for 20–25 minutes, or until the pastry is crisp and golden.
Serve hot, accompanied by a green salad or steamed vegetables if desired.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
