Tasmanian Scallop Pies

Buttery, golden pastry filled with creamy white-wine scallops and a whisper of curry spice—proper Tassie bakery vibes in miniature.

Ingredients

• 500 g scallops (roe on or off), patted dry
• 2 sheets frozen puff pastry, thawed
• 1 sheet frozen shortcrust pastry, thawed
• 40 g butter
• 2 tbsp olive oil
• 1 small brown onion, finely diced
• 2 cloves garlic, finely minced
• 3 tbsp plain flour
• 250 ml milk
• 125 ml chicken stock (or fish stock, if you have it)
• 2 tbsp cream (optional but very Tassie-pie-classic)
• 1 tbsp Dijon mustard (optional)
• 1 tbsp lemon juice (plus extra wedges to serve)
• 1/4 tsp ground white pepper (or black pepper)
• 1/2 tsp salt (plus more to taste)
• Pinch of cayenne or paprika (optional)
• 1 egg, beaten (for egg wash)

Method

• 1

  Step 1: Preheat & prep tins

  Preheat oven to **200°C (180°C fan)**. Lightly grease **4 x 1-cup (250 ml) pie tins** or ramekins. Keep pastry cold (it puffs better).

• 2

  Step 2: Build the flavour base

  Melt **butter** with **olive oil** in a large frying pan over **medium heat**. Add **onion** and cook **5 minutes** until soft and translucent (don’t brown). Add **garlic** and cook **30 seconds** until fragrant.

• 3

  Step 3: Make the roux (thickener)

  Sprinkle in **flour** and stir continuously for **1 minute**. It should look like wet sand and smell lightly “biscuity” (this cooks out the raw flour taste).

• 4

  Step 4: Create the creamy sauce

  While stirring, slowly pour in **milk**, then **stock**. Keep stirring until smooth, then simmer **3–5 minutes** until thickened to a **pourable custard** consistency (it should coat a spoon). Stir in **cream** (if using), **mustard** (if using), **salt**, **pepper**, **cayenne/paprika** and **lemon juice**. Taste and adjust—this sauce should be slightly punchy because the scallops are sweet and delicate.

• 5

  Step 5: Add scallops briefly

  Add scallops to the sauce and fold through **just 30–60 seconds** (you’re only warming them). Remove from heat immediately—scallops overcook fast and will finish in the oven.

• 6

  Step 6: Line the pie bases

  Use **shortcrust pastry** to line the tins (base and sides). Press gently into corners, then trim edges. If pastry gets soft, pop tins into the fridge **5 minutes**.

• 7

  Step 7: Fill & cap

  Spoon scallop mixture evenly into the pastry bases. Cut **puff pastry** lids slightly larger than the tins. Brush the rim of the base pastry with **egg wash**, place lids on, then press to seal. Trim if needed. Brush tops with egg wash. Cut a small **steam slit** in each lid.

• 8

  Step 8: Bake until golden

  Bake **25–30 minutes** until deep golden and visibly puffed. Rest **5 minutes** (filling will be molten-hot).

• 9

  Step 9: Serve

  Serve hot with lemon wedges and a simple green salad (rocket + olive oil + a squeeze of lemon is perfect).

Tips

• **Don’t cook the scallops first**: just warm them in the sauce—baking finishes the job, keeping them tender.
• **Sauce thickness matters**: too thin = soggy base; aim for “thick pouring cream” consistency before filling.
• **Make-ahead**: Make filling up to **1 day ahead** and chill. Assemble pies cold, then bake as directed (add **5 minutes** if filling is fridge-cold).
• **No pie tins?** Use a muffin tin for party pies—reduce bake time to **18–22 minutes**.
• **To serve**: These are brilliant with a crisp salad and a cold Aussie lager or a dry white.

Nutrition (per serving, estimate)