Pot en Pot
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
oven to 400°F.
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.
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.