1 big onion chopped very finely
2 celery stalks chopped very finely
2 tbs plain flour
2+ cups milk
¾ cup grated cheddar cheese
1 tsp curry powder
750g scallops - then remove the roe
4 medium potatoes peeled and quartered
1 egg beaten for brushing
puff & shortcrust pastry sheets
“DON'T KNOW WHY TASMANIA IS FAMOUS FOR SCALLOP PIES. BUT I HAVE TO HAVE ONE WHEN I GO THERE - THIS MY TAKE ON THEM”
Just need to pay constant attention to the filling
Defrost the pastry and cover with a clean tea towel. Using individual pie dishes, form the base from shortcrust pastry sheets, and trim. Add the scallop mixture, and then top with puff pastry. Use the wet tynes of a fork to seal all the way round and cut a venting slit in the top.
Brush with beaten egg, and reserve the ramaining egg. Put in a 180 degree oven for 5 minutes. Remove and brush again with the egg, the cook until golden brown (approximately 20 minutes).
Mixture will make six.
Make sure the onion and celery are chopped very finely. In a large saucepan melt the butter, and then add the onion and celery. Cook until just tender and onion is translucent.
Add the flour and mix through, cooking for 1-2 minutes stirring constantly.
Turn down the heat, and add the milk a quarter of a cup at a time, stirring continually as if developing a rue.
Stir in the curry powder, cheese and the scallops.
Boil the potatoes until tender, then mash them with a little milk.
Add the potatoes to the scallop mixture, until you get the desired texture. Remove to a bowl, cover and refrigerate.
THESE PIES ARE BETTER & MORE TRADITIONAL COOKED IN INDIVIDUAL PIE DISHES. I USE NON STICK METAL ONES THAT ARE APPROXIMATELY THE SAME SIZE AS FOUR'N'TWENTY.
THE RUE CONSISTENCY IS KEY. THE MILK MEASURE IS NOT SET IN STONE - JUST KEEP ADDING VERY SLOWLY UNTIL YOU HAVE A SMOOTH THICK TEXTURE. STICK TO THE MEASUREMENT ON THE CURRY POWDER - EASY TO OWERPOWER THE RUE WITH IT.