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Scallop Mini Pies

@closethomecook

Serves 2

30 mins

Ingredients
  1. 150g scallops (about 6 scallops)
  2. 1 thawed puff pastry sheet
  3. 1/4 cup snap peas or frozen peas (cut into small pieces if snap peas)
  4. 1 large shallot (finely minced)
  5. 1 clove garlic (finely minced)
  6. 1 150g packet shimeji mushrooms (cleaned and broken into bits)
  7. 2 tbsp butter
  8. 1 tbsp all-purpose flour
  9. ¼ cup chicken stock
  10. 2 tbsp white wine
  11. 1 tsp champagne vinegar
  12. 2 tbsp cream cheese
  13. Salt and white pepper
Steps
To make the shells:
  1. Take a puff pastry sheet, use a 3.5-inch diameter cutter or tart pan to cut out 4 circles.
  2. In 2 of the rings, use a smaller 2-inch diameter ring cutter or can lid to make indents in the middle, but do not cut through all the way.
  3. Overlay each stenciled circle over the clean one. Brush the top with 1 beaten egg.
  4. Bake in the oven, middle rack at 180C for 20-22 minutes, or until the top is golden brown and shells are puffed up. While baking, cook scallops and make sauce.
  5. Once out, the inner circle of the top layer should have a “dotted line” effect and be easy to cut out using a paring knife.
To cook the scallops:
  1. Add the stock and wine to a saucepan on lowest heat.
  2. Poach scallops in the wine and stock, until just cooked through, about 5 minutes.
  3. Fish out scallops and cut into halves if they are large. Save for assembly. Reserve the cooking liquid.
To make the sauce:
  1. Over low heat in a fresh saucepan, melt 1 tbsp butter.
  2. Add shallots and garlic, allow them to sweat and soften.
  3. Add mushrooms and allow that to soften as well.
  4. Add reserved cooking liquid and peas.
  5. In a bowl knead together 1 tbsp softened, room temp butter and the flour. Form a ball of dough – this is your beurre manie and adds as a thickening agent.
  6. Once peas are cooked, add vinegar.
  7. Add your beurre manie to the sauce, whisk. Cook for another 1 min or so, do not let boil.
  8. Turn the heat off, add the cream cheese and whisk it in too, to further thicken. Now season with salt and white pepper to taste. Optionally, add 1 tbsp minced fresh herbs (dill is good).
To assemble:
  1. Open up the pastry shells, spoon in the scallops then followed by the sauce alongside the vegetable mix-ins until full.
  2. Serve and enjoy your scallop mini pies!

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