Pastry
1 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 cup cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 cup cold unsalted butter, diced
1/4 to 1/3 cup ice water
Filling
3 cups fish stock or clam juice
1 pound bay scallops
1 pound shelled prawns
I point cubed salmon
1/2 cup unsalted butter
3 cloves garlic, minced
1 1/2 cups chopped yellow onion (1 large)
1/2 cup chopped fennel
1/2 cup flour (browned in pan)
1 tbsp Dill
salt and pepper
1 tablespoon of fish curry powder
3 cups potatoes
1 egg beaten with 1 tbsp water for egg wash
1 cup of cream
Instructions
Make the pastry by mixing the flour, salt and baking powder in a food processor for 10 seconds. Add the chopped cold butter and pulse 10 times or until the butter is the size of peas. With the motor running, slowly add the add ice, mixing just until the dough comes together. Transfer the dough onto a counter lightly dusted with flour. Quickly knead into a ball, cover with plastic and chill in the fridge for 30 minutes.
Prepare the filling. Bring the fish stock or clam juice to a simmer in a medium pot. Add the scallops, prawns and salmon. Cook for 2 minutes, just until firm. Remove the seafood with a slotted spoon and reserve the stock.
Heat the butter in a saute pan over medium heat. When the butter has melted, add the garlic, onion, and fennel. Saute until the onions are translucent, about 10 minutes. Add potatoes cook for 10 mins.
Slowly whisk in the stock into the onion and brown flour mixture. Stir in cream. Add dill and season with curry powder, salt and pepper. Simmer for 3 minutes or until the sauce is thickened.
Add seafood into the onion and fennel mixture. Stir to combine. Pour the contents into a 9x13x2 inch baking dish or individual ramekins.
Preheat oven to 375 degrees.
Remove the dough from the refrigerator. Roll out the dough to fit the size of your baking dish or ramekins with about 1/4 inch overlap. Brush the outside side of your dish with the egg wash than lay the dough on top of the filled dish.
Press it lightly to adhere to the egg wash and brush the top of the dough with more egg wash. Cut three slits in the top of the dough to allow the steam to escape. Place the baking dish or ramekins on a lined baking sheet and bake in the over for 1 hour and 15 minutes or until golden brown. The ramekins will take about 45-55 minutes. Serve hot.