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