Scallop pie

Serves 2

Scallop pie

• 300g scallop meat (about 10 Hervey Bay scallops)

• 300g white fish, such as John Dory

• 1 egg white

• 100ml cream

• 1 tsp curry powder

• 1 bunch chives

• salt

• 1 sheet puff pastry

• 1 sheet sour cream pastry

For sour cream pastry

To serve:

• broad beans

• sour cream

• sorrel leaves

1. For the sour cream pastry: rub the flour and butter together, before mixing through the sour cream using the pulse setting on a food processor. Form into a ball then let set for one hour. Roll out between two greaseproof sheets to about 0.5-centimetre thickness.

2. Preheat your oven to 170ºc.

3. Place half the scallop meat and half of the fish, diced, into a chilled food processing bowl (I place mine in the freezer for 30 minutes but ice also works) then blend briefly until the mix is like a paste. Add the egg white and cream, then pulse the mix to bring it all together. It should look like a dough – bound and not sloppy.

4. Place the remaining fish and scallops, chopped into one-centimetre dice, on top of the mousse mix, then add the curry powder and chopped chives, together with some salt. Fold this through gently without dispersing the curry powder throughout the mousse. Chill this mix for another 30 minutes.

5. Meanwhile, choose two pie moulds or ovenproof dishes about hand-size in diameter. Brush with butter and lay in the sour cream pastry. Mould the pastry into the sides and cut off the excess before docking the bottom with a fork and then glazing with a little egg wash. Bake at 170ºc for 12 minutes before removing from the oven and letting cool. Remove the pastry from the moulds now and flip the moulds over. Place the pastry over the top of the moulds so that the bottom is facing up. Glaze with egg wash and bake for a further 10 minutes on 180ºc. Remove this pastry case and let cool.

6. Divide the mousse mixture between the two pastry cases, forming a dome inside the case. Brush egg wash around the rim of this pie base. Cut the puff pastry to approximate size then lay over the top. Push the edges over the sour cream base and trim any extra. Repeat for the other then place into the freezer for 10 minutes. Remove from the freezer one by one and score any desired patterning into the top of the puff pastry. Glaze the top of this puff then bake at 185ºc for 22 minutes. Remove the pie and let it sit for 10 minutes before serving.

7. Serve with double-podded broad beans, some extra sour cream and chives and a few sour sorrel leaves.