Seafood Pot Pie
Instructions:
- 1/2 cup dry white wine
- 1 pound sea scallops, cut in half if very large
- 1 large baking potato, peeled and cut into 1/2 inch dice
- 3 tablespoons butter, softened
- 1/2 cup peeled and minced tart apple
- 1 large carrot, minced
- 1 celery rib, minced
- 1 large onions, minced
- 1 garlic clove, minced
- 1 1/2 cups chicken broth
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- Pinch of cayenne papper
- 1 pound medium shrimp, shelled and deveined
- 1 cup corn kernels
- 1 small jar (3 1/2 ounces) pimiento strips
- 2 tablespoons minced parsley
- Flaky Pastry
- 1 egg
- About 1/4 cup ice water
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 4 tablespoons cold butter, cut into small pieces
- Flaky Pastry
- In a medium nonreactive saucepan, bring the wine to a boil over high heat.
- Add the scallops and cook until just opaque throughout, about 1 minute.
- Drain the scallops, reserving the liquid. In another medium saucepan of boiling salted water, cook the potato until just tender, 6 to 8 minutes; drain and set aside.
- Preheat the oven to 425F.
- In a large saucepan, melt 2 tablespoons of the butter over moderately high heat.
- Add the apple, carrot, celery and onion and cook until the mixture softens and starts to brown, about 6 minutes.
- Add the garlic and cook for 1 minute longer.
- Pour in the chicken stock and increase the heat to high.
- Boil until most of the liquid has evaporated, about 5 minutes.
- Transfer the apple-vegetable mixture to a food processor. Puree until smooth.
- Return to the saucepan and stir in the reserved scallop liquid and the heavy cream.
- In a small bowl, blend the flour into the remaining 1 tablespoon of butter to form a paste. Bring the scallop cream to a simmer over moderate heat.
- Gradually whisk in the butter paste. Bring to a boil, whisking until thickened and smooth.
- Reduce the heat to low, season with the salt, white pepper and cayenne and simmer, whisking occasionally, until there is no raw flour taste, 2 to 3 minutes.
- In a shallow 2 quart buttered baking dish, arrange the scallops in a single layer; top with the shrimp and then the corn, potato and pimiento.
- Sprinkle the parsley over the top.
- Pour on the sauce and gently shake the dish to distribute evenly.
- Roll out one portion of the dough (see Note) about 1/4 inch thick, a little larger than the dimensions of the baking dish.
- Place the dough over the top of the pan and press against the outside rim to seal the edges.
- Cut at least several steam vents into the top.
- Bake until the crust is golden brown, about 40 minutes. Serve hot.
- Note: The pastry recipe makes enough dough for two pot pies; use only one ball of dough in the above step.
- In a measuring cup, lightly beat the egg.
- Add enough ice water to measure 1/2 cup.
- In a food processor, combine the flour, salt, shortening and butter.
- Turn the machine on and off quickly about 10 times, until the mixture is the texture of coarse meal.
- With the machine on, gradually pour in the egg and water.
- Process just until the dough begins to mass together; do not over mix.
- On a sheet of waxed paper, knead the dough briefly into a smooth ball.
- Divide in half and pat each into a 6 inch disk. Wrap separately and refrigerate for at least 1 hour.