I had my first taste of one of these from a pub down the very bottom end of Bruny Island off the east coast of Tasmania. I fell in love with it instantly. It was a simpler version than this recipe. I don’t know if that one used Keen’s Curry Powder, but when I came to make mine I was excited to use this staple of my Australian childhood in country New South Wales where there was no way my dad – who was the main curry cook – could get a Sri Lankan or even and Indian spice mix.
Tasmanian Curry Scallop Pie
- 2 carrots, diced small
- 2 medium sized potatoes, diced the same size as the carrots
- 60 ml olive oil
- 3 cm leek, sliced thin
- 2 cloves garlic, chopped fine
- 3 stalks celery - use the inner tender stalks and leaves, chopped fine
- 1 pinch salt
- 2 grind pepper
- 150 ml dry white wine
- 1 tbsp Keens curry powder - you can substitute with another prepared curry powder
- 200 ml ml pouring cream
- 150 gm peas - frozen is fine
- 1 sheet puff pastry, big enough to cover your casserole dish or pie dish
- 1 egg, well beaten
- 1/2 kg scallops, roe removed
- Preheat the oven to 180C.
- Put the carrot and potatoes into a bowl with half the olive oil. Mix thoroughly to coat the vegetables with the oil. Put the vegetables on a baking tray and roast them till tender and lightly browned: 20 – 25 minutes.
- Heat the remaining oil in a frypan. Add theleek, garlic, celery, salt and pepper and sautee for a few minutes till the leek and celery have softened.
- Add the white wine and curry powder and let this simmer till the wine has reduced by about two thirds
- Add the cream, peas, roasted vegetables and letit all warm through
- Put the mixture into a casserole dish
- Put the scallops in a single layer on top of the vegetable mixture
- Moisten the lip of the casserole dish with a little water using your finger. Cover the dish with the sheet of puff pastry pressing the pastry gently so it sticks to the lip of the dish. Trim off any excess pastry from the sides of the dish
- Beat the egg and lightly brush the egg on the pastry
- Put the pie in the fridge for 15 minutes
- Turn the oven up to 200C
- Take the pie from the fridge and put it straight into the oven
- Bake for 20 – 25 minutes till the pastry is golden and puffed up.
- Serve while hot