Irish Seafood Pie

Name: Irish Seafood Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1/3 cup shortening, plus; 1 tablespoon shortening; 1 cup all-purpose flour; 1/2 teaspoon salt; 2 -3 tablespoons cold water; 1 lb scallops; 8 ounces mushrooms, sliced; 1/2 cup chopped leeks or 1/2 cup green onion; 1/2 cup margarine or 1/2 cup butter; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon dry mustard; 1 dash pepper; 1 1/2 cups half-and-half cream; dry white wine; 2 egg yolks; 1 tablespoon water

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Recipe by Olha7397

Savory pies of every description are hugely popular in the British Isles. This creamy scallop pie simmers and bubbles beneath a blanket of flaky crust. A hint of onion and dry white wine makes this pie especially delicious.

READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

PASTRY
¹⁄₃

cup shortening, plus
1

tablespoon shortening
1

cup all-purpose flour
¹⁄₂

teaspoon salt
2 -3

tablespoons cold water
FILLING
1

lb scallops
8

ounces mushrooms, sliced
¹⁄₂

cup chopped leeks or 1/2 cup green onion
¹⁄₂

cup margarine or 1/2 cup butter
¹⁄₄

cup all-purpose flour
¹⁄₄

teaspoon salt
¹⁄₈

teaspoon dry mustard
1

dash pepper
1 ¹⁄₂

cups half-and-half cream
dry white wine
2

egg yolks
1

tablespoon water

DIRECTIONS

FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
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