Jackman & McRoss's scallop pies (Hobart Tasmania)

INGREDIENTS

2 carrots, finely diced

200 gm (about 2) Dutch cream potatoes, finely diced

60 ml (¼ cup) olive oil

2 onions, finely chopped

2 garlic cloves, finely chopped

3 celery stalks, diced

1 tbsp green peppercorns in brine, drained

150 ml dry white wine

1 tbsp curry powder

200 ml pouring cream

1 cup (75gm) podded peas (about 150gm unpodded)

1 cup (165gm) corn kernels (from 1 cob)

1 tbsp dashi powder

25 gm dried wakame, soaked in boiling water for 5 minutes, drained and coarsely chopped

750 gm butter puff pastry

24 scallops, roe removed

1 egg, lightly beaten

METHOD

1 Preheat oven to 180C. Combine carrots and potatoes in a bowl with half the olive oil and season to taste. Spread on a baking tray lined with baking paper and roast until tender and slightly browned (25-30 minutes). Set aside.

2 Heat remaining olive oil in a frying pan over medium-high heat and sauté onion, garlic, celery and peppercorns until tender but not browned (2-3 minutes). Add wine and curry powder and simmer until reduced by a third (5-7 minutes). Add cream, peas, corn and dashi, then stir in roasted vegetables and wakame and remove from heat.

3 Increase oven to 200C. Roll out pastry on a floured surface to 3mm thick and line six 10cm x 13cm oval pie tins, then cut out ovals to fit tops of pies. Fill cases with vegetable mixture and top each with 4 scallops. Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Refrigerate for 15 minutes to rest, then bake until golden and puffed (20-25 minutes). Serve pies hot.