Scallop Pie

Island Curries recipe


Chances are if you’ve been to Tasmania you may have eaten a scallop pie. A good pie has a butter pastry outer and is full of tender scallops and vegetables in a creamy curry sauce.


500g scallops cut in half
1 tablespoons cooking oil
1 medium onion, diced
1 medium carrot finely diced
50g Island Curries Khorma Y curry paste
1 cup milk
1/2 tbls plain flour
2 sheets of puff pastry


Heat the oil in a large saucepan, add the onion and stir-fry until golden.

Add the carrot and curry paste and stir for 5 minutes.

Mix the flour and milk together.

Add the milk and flour mix and simmer on medium heat, until the carrot is cooked.

Add the scallops and cook for 5 minutes or until the scallops are cooked through.

Remove from heat and allow to cool while preparing the pastry, stirring once or twice.

Allow pastry sheets to thaw for 10 minutes or so at room temperature.

Place a 200mm pie dish, must be around 50mm deep, over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.

Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. Keep some pastry from the lid to tidy things up depending on the size of the sheets.

Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.

Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.

Bake in preheated oven at 230°C (450°F) for 20 minutes.

Recipe courtesy of Island Curries.

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