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Tasmanian Curry Scallop Pie

Combining the flavours of excellent seafood with the Australian standard condiment Keen's Curry Powder
Prep Time45 mins
Cook Time45 mins
Course: Main Course
Cuisine: Australian
Keyword: curry, pie, scallops
Servings: 4 people


  • peeler
  • Kitchen knife
  • Bowl
  • Baking tray
  • baking paper
  • frypan
  • Measuring jug
  • whisk or egg-beater
  • casserole or pie dish big enough to hold all the vegetables and scallops


  • 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