Red Curry Scallop Pies

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

2 x sheets of frozen shortcrust pastry, thawed

2 x sheets of frozen puff pastry, thawed

1 egg yolk mixed with a splash of water

1 tsp sesame seeds 

Scallop Filling 

50g butter

1 leek, pale part only, chopped

1 desiree potato, dice into 1 cm cubes 

2 tbsp plain flour

1 tsp red curry paste  

2 cups (500ml) chicken stock

16 scallops, reserving half the roes

3 sprigs parsley, chopped

Zest ½ lemon

½ cup frozen baby peas, thawed

Salt and pepper

Method

Lightly grease 4 x 8cm non-stick pie pans. Cut out 4 x 16 cm rounds of shortcrust pastry and 4 x 15 cm puff pastry rounds. Chill puff pastry rounds for later.

Line each pie pan with the shortcrust pastry so it covers the base and the sides allowing excess to overhang. Chill in the fridge until ready to fill.

Preheat the oven to 210°C.

Melt the butter in a saucepan over low heat, add the leek and potato and sweat off, stirring occasionally, for 5-8 minutes or until the leek and potatoes are very soft. Add the flour and curry paste and stir for a minute then gradually pour in the chicken stock, stirring well between each addition. Bring to the boil until it thickens. Remove from the heat and fold through the scallops. Season with salt and stir in the parsley, zest and peas.

Fill each prepared pie pan with the scallop mixture. Lightly brush with egg wash around the sides. Top with the puff pastry and press around the side. Trim excess and crimp together. Brush with more egg wash, sprinkle with sesame seeds and place pies onto a flat tray and bake in the oven on the bottom shelf for 30 - 35 minutes.