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.
[link] [comments]
0 comments:
Post a Comment