Mini Abalone Pies

Makes 12 pies 20g unsalted butter, plus 2 tsp extra,

softened and 50g melted, for brushing 3 shallots, finely chopped

1 garlic clove, crushed

1 tsp grated ginger

50ml white wine

100ml cream

6 abalone, unshucked

1 tsp plain flour

1 tbsp finely chopped chives

1 tsp lemon juice

8 sheets filo pastry

Lemon wedges, to serve

Heat the butter in a medium non-stick frying pan over medium heat. Add the shallots, garlic and ginger and cook for 4 minutes, or until softened. Add the wine, cream and abalone (shell-side up), then cover with a lid, reduce heat to low and cook for 20 minutes.

Take off heat and carefully remove the abalone. (The meat will come away easily from the shell with a spoon.)

Remove the roe from the abalone and chop meat into 1cm pieces. Using a fork, mash a little of the cooked roe and add it to the cream mixture.

Mix the 2 tsp butter and flour together. Add to the cream mixture, then return the pan to a medium heat and cook, stirring, for 2 minutes, or until mixture thickens. Add the chives, lemon juice and abalone to the pan and mix to combine. Cool the mixture in the fridge for 1 hour, or until cold.

Preheat the oven to 200°C (180°C fan forced). Layer 4 sheets of filo pastry, brushing each layer with the melted butter, then cut into 6 squares. Repeat with the remaining pastry.

Spoon the abalone mixture into the centre of each pastry. Gather the edges up and pinch to secure. Place into a lightly greased 12-hole mini muffin pan. Bake for 20 minutes or until golden.

Serve with lemon wedges.

WILD ABALONE TAKE 8-10 YEARS TO DEVELOP. HOWEVER, FARMED ABALONE TAKE ONLY 2-3 YEARS TO REACH MATURITY.