Pot en Pot

SERVES 6

Taste & Travel - - Letters From The Edge -

THIS COM­FORT­ING AND hearty pie is a spe­cialty of the is­lands. Ev­ery house­hold has its own recipe us­ing seafood from the lo­cal wa­ters — from smoked fish to var­i­ous shell­fish — but most will typ­i­cally in­clude suc­cu­lent morsels of lob­ster, ten­der scal­lops and plump shrimp.

Ba­con 4 slices, finely chopped Leeks 2, white part only, finely chopped Car­rots 2, peeled and ½ –inch diced Gar­lic 1 clove, minced But­ter 2 Tbs Cayenne ¼ tsp Dried Thyme ½ tsp Salt and Freshly Ground Black Pep­per to taste All-Pur­pose Flour 3 Tbs Whole Milk 1 cup Chicken Broth 1 cup Cooked Lob­ster Meat ¾ lb, cut into 1-inch pieces Scal­lops ½ lb medium Raw Shrimp ½ lb medium, peeled Pota­toes 2 cups ½ -inch diced, blanched Frozen Peas 1 cup Flat-Leaf Pars­ley 2 Tbs chopped Frozen Pie Pas­try 1 pkg, thawed Egg Yolk 1 beaten with 1 Tbs Wa­ter

1 PRE­HEAT

oven to 400°F.

2 HEAT

a large saucepan over medi­umhigh heat. Add the ba­con and sauté un­til it starts to brown. Add the leeks, car­rots, gar­lic and but­ter and sauté un­til the onions and car­rots are fork ten­der. Sea­son with the cayenne, thyme and salt and pep­per. Sprin­kle with the flour and mix to com­bine. Stir in the milk and broth, bring­ing to a boil, stir­ring con­stantly. Gen­tly sim­mer for about 3 min­utes un­til the mix­ture starts to thicken. Re­move form heat and stir in the seafood, pota­toes and peas. Pour into a large 10-inch round x 2-inch deep casse­role dish. Or use in­di­vid­ual large ramekins.

3 ROLL

out the pas­try into a 12-inch round, or cut out rounds to fit in­di­vid­ual ramekins al­low­ing about 1 inch to hang over each side. Moisten the rim of the casse­role or ramekins so that the pas­try ad­heres to the dish. Place the dough over the folling and press the edges on the dish to seal. Brush with the egg wash. Make an in­ci­sion in the mid­dle of the pas­try, Place on bak­ing sheet and bake for about 45 min­utes, for large casse­role, or 30–35 min­utes for in­di­vid­ual ramekins, or un­til crust is golden brown. Re­move from oven and let stand 15 min­utes be­fore serv­ing.

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