Curried Scallop Pies

For the Curried Scallops

Scallops – 375g – cleaned, washed and drained well

60g butter

2 rounded tablespoons flour

2 teaspoons curry powder

2 teaspoons stock powder

2 cups milk

2 teaspoons tomato sauce (ketchup style)

¾ cup grated cheese

Method

Pour boiling water over the scallops to cover, and leave to stand for 3 minutes.  Drain well and pat dry.

To make the sauce, melt butter over a low heat.  Add curry powder and stock powder and stir for two minutes.

Add the flour and cook for a further two minutes, stirring constantly.

Gradually add the milk, stirring constantly with a whisk. Stir in the tomato sauce and grated cheese and stir until cheese is melted.

Bring to boil, whisking constantly, then lower heat and simmer for three minutes, stirring.  Add prepared scallops and cook for one minute.  Cool completely.

For the Short Crust Pastry

150g butter, diced

300g plain flour

½ teaspoon baking powder

½ teaspoon salt

1 egg yolk, lightly whisked with a fork

2 teaspoons lemon juice

125ml cold water, approximately

1 egg white, lightly whisked for sealing pastry

1 egg yolk lightly whisked with 40ml cold water, for glazing pies

Method

Place the butter and flour in a food processor with a chopping blade and processing for a few seconds until the mixture resembles breadcrumbs. Alternatively, rub the butter into combined flour, baking powder and salt with the fingertips.

Mix in the egg yolk with the lemon juice and half the water.  If the mixture is too dry, add a little more of the water until it comes together as a soft dough.

Wrap in cling film and place in the fridge for at least half an hour.

To roll out, sprinkle a little flour on a board or bench.  Place the dough on this, sprinkle with flour and roll to 4mm thick, approximately. Cut into circles to fit the base and sides of each pie tin.

To assemble the scallop pies

Heat oven to 190 degrees C (fan forced) Grease 4 x 200ml (approx.) capacity pie tins.

Line each of the tins with pastry.  Brush each with the lightly whisked egg white, right up to the edges.

Spoon in the cooled filling.  Dampen around upper rim of pastry.  Roll more of the pastry out the fit the tops and press edges together well.  Brush each with egg yolk glaze. Prick each pie once with a fork.

Bake for 20 minutes or until golden brown.  Remove from tins carefully after first leaving to stand for 10 minutes.