Post by Gus65 on Dec 12, 2014 9:33:19 GMT 10
Got this recipe from the net years ago and have done it a heap of times.
It is the one I use at home and while it's not done on the BBQ it is pretty good. Brother in law reckons it goes very close to the ones he got from the shop near the casino in the early hours of the morning.
If theres a copyright issue, let me know and I'll take it down but the chef is credited in the recipe. I have reproduced it here exactly how it is on the ABC's website.
Scallop Pies
Chef: Sally Wise
A Tasmanian favourite, fresh scallop pies.
You need:
Pastry – you can use ready rolled puff pastry sheets, or use a good quality home-made shortcrust pastry.
500g fresh scallops
60g butter
2 teaspoons curry powder (or to taste)
2 heaped tablespoons plain flour
2 cups milk
¼ cup grated cheese
1 scant teaspoon home made tomato sauce (optional)
Salt and pepper to taste
Method:
Clean and wash the scallops, then set aside in the fridge while you make the curry sauce.
Melt the butter over a medium-low heat.
Add the curry powder and gently fry for two minutes, stirring.
Remove from heat and add the flour, stirring until well combined. Return to heat and cook the mixture for one minute, stirring.
GRADUALLY add the milk, all the while stirring with a metal whisk.
Bring to the boil, then simmer for three to four minutes, stirring constantly.
Add the grated cheese, tomato sauce (if using) and salt and pepper to taste.
Place the scallops in the sauce and cook very gently for one to two minutes or until scallops are just cooked through.
If the mixture thins down when the scallops are added, thicken with a little cornflour paste (1 dessertspoon of cornflour mixed to a paste with a small amount of cold water).
Allow mixture to cool. To prevent a “skin” forming on the mixture as it cools, place a piece of cling wrap on the surface.
Heat oven to 200°C. Line greased pie tins with pastry of choice. Brush the rims with a little cold water. Fill with the scallop mixture, then place tops on the pies, sealing well around the edges.
Prick with a fork, then bake for 5 minutes at 200°C, the reduce heat to 180°C and cook a further 15 minutes or until judged cooked.
It is the one I use at home and while it's not done on the BBQ it is pretty good. Brother in law reckons it goes very close to the ones he got from the shop near the casino in the early hours of the morning.
If theres a copyright issue, let me know and I'll take it down but the chef is credited in the recipe. I have reproduced it here exactly how it is on the ABC's website.
Scallop Pies
Chef: Sally Wise
A Tasmanian favourite, fresh scallop pies.
You need:
Pastry – you can use ready rolled puff pastry sheets, or use a good quality home-made shortcrust pastry.
500g fresh scallops
60g butter
2 teaspoons curry powder (or to taste)
2 heaped tablespoons plain flour
2 cups milk
¼ cup grated cheese
1 scant teaspoon home made tomato sauce (optional)
Salt and pepper to taste
Method:
Clean and wash the scallops, then set aside in the fridge while you make the curry sauce.
Melt the butter over a medium-low heat.
Add the curry powder and gently fry for two minutes, stirring.
Remove from heat and add the flour, stirring until well combined. Return to heat and cook the mixture for one minute, stirring.
GRADUALLY add the milk, all the while stirring with a metal whisk.
Bring to the boil, then simmer for three to four minutes, stirring constantly.
Add the grated cheese, tomato sauce (if using) and salt and pepper to taste.
Place the scallops in the sauce and cook very gently for one to two minutes or until scallops are just cooked through.
If the mixture thins down when the scallops are added, thicken with a little cornflour paste (1 dessertspoon of cornflour mixed to a paste with a small amount of cold water).
Allow mixture to cool. To prevent a “skin” forming on the mixture as it cools, place a piece of cling wrap on the surface.
Heat oven to 200°C. Line greased pie tins with pastry of choice. Brush the rims with a little cold water. Fill with the scallop mixture, then place tops on the pies, sealing well around the edges.
Prick with a fork, then bake for 5 minutes at 200°C, the reduce heat to 180°C and cook a further 15 minutes or until judged cooked.
