Bringing a bit of the “overseas” culture to hometown Bendigo! This dish is inspired by a recent trip to Tasmania with my husband. The Scallop Pies were a real hit with everyone there and so we decided to recreate the delicious magic and try our hand at making our own Scallop Pies. A little birdie told me that these ones were just as good as the ones we had from the Salamanca Market!
Tassie Scallop Pie
- 500g fresh scallops
- 1 x small onion Diced
- 1 x small carrot diced
- 1 x celery stick diced
- Splash white wine
- 30g butter
- 1x teaspoon cumin
- 1 x teaspoon ground coriander seed
- 1/2 teaspoon turmeric
- 2 x tablespoon plain flour
- 1 x cup milk
- 1 x puff pastry
- Fresh dill to garnish
First step, we need to preheat oven to 230 degrees.
Then in a non stick pan heat the oil & butter together. Quickly pan sear the scallop adding a splash of white wine for flavour. Be careful not to cook the scallops for too long as they will continue to cook in the oven so we just want to heat them enough to they just need to plump up a little. When they are ready, remove them from the pan.
Next step is to add in the onions, carrots & celery over a low heat. Continue to stir these until onions are translucent. Add in your spices and continue to keep stirring until the spices give off a fragrant aroma.
Add to the pan the flour and cook for a few more minutes.
Add the milk, stirring continuously, so no lumps appear and keep cooking until the sauce begins to thickens. Once you have a nice creamy consistency in your sauce, remove the pan from heat and add the scallops quickly tossing them through the sauce.
Pour the sauce into a pie dish and cover with the pastry sheet. Trim off any excess pastry and press around the edges. Prick the top of the pastry and baste the sheet with milk.
Place into the oven and bake for 25 /30 minutes or until pastry is golden brown.