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.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Melt the butter in a large frying pan over medium heat.

Step 3

Add the onion and garlic to the pan and sauté for 5 minutes until soft and translucent.

Step 4

Stir in the curry powder and cook for 1 minute to release the aroma.

Step 5

Add the flour and stir for 1–2 minutes to form a paste.

Step 6

Gradually pour in the fish stock, whisking continuously to create a smooth sauce.

Step 7

Reduce the heat to low and stir in the heavy cream, lemon juice, salt, and black pepper.

Step 8

Simmer the sauce gently for 5 minutes until slightly thickened.

Step 9

Add the scallops to the sauce and cook for 2–3 minutes until just opaque. Remove from heat and let the mixture cool slightly.

Step 10

Roll out the shortcrust pastry and use it to line four individual pie dishes or one large pie dish. Trim any excess pastry.

Step 11

Spoon the cooled scallop and curry mixture into the prepared pastry cases.

Step 12

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.

Step 13

Crimp the edges with a fork and make a small incision in the center of each pie to allow steam to escape.

Step 14

Brush the tops of the pies with the beaten egg for a golden finish.

Step 15

Bake in the preheated oven for 20–25 minutes, or until the pastry is crisp and golden.

Step 16

Serve hot, accompanied by a green salad or steamed vegetables if desired.

Nutrition Facts

Serving size	1775.4 grams (1775.4g)

Amount per serving	% Daily Value*
Calories	4496

Total Fat 272.40g	349%
Saturated Fat 152.30g	762%
Polyunsaturated Fat 3.20g
Cholesterol 688mg	229%
Sodium 7421mg	323%
Total Carbohydrate 345.60g	126%
Dietary Fiber 13.50g	48%
Total Sugars 11.60g
Protein 162.50g	325%

Vitamin D 62IU	309%
Calcium 343mg	26%
Iron 18mg	99%
Potassium 2427mg	52%

*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.

Source of Calories

Fat: 54.7%

Protein: 14.5%

Carbs: 30.8%