Monday, December 15, 2014

Pies the Limit-Seafood Pot Pie

This seafood pot pie is so versatile it can be a main coarse or a appetizer.  Sometimes I top it with puff pastry and other times phyloo dough.  If I cool the filling I can roll it in phyloo to make strudel or individual pastry purses.  This is a nice addition to any holiday gathering.
It can also be served as a soup or stew.



 Making the Filling
Phyloo Topping
Puff Pastry Topping 
 Finished Pie

New England Holiday Pot Pie

1/2   cup        butter
3     Tbsp.        minced shallots
2                   celery stalk diced
1                   red pepper diced
1/2   cup        flour
½    cup        white wine or sherry
2     cups      seafood stock, chicken or clam juice
4     cups      heavy cream
1     pound    slipper lobster meat, sliced into medallions
2     pounds  raw shrimp (21/24)
1    pound   bay scallops
1    pound   crab meat, picked
¾   cups     corn
12   oz         cleaned baby spinach or kale
1                 lemon juice and zest
2    Tbs       mustard powder
2    tsp        sea salt
1    tsp        fresh cracked pepper
2    Tbs       fresh dill
2    sheets   puff pastry

Procedure

1   Preheat oven to 375 degrees. In large heavy bottom rondo style pot melt butter and saut√©’ shallots, celery and red pepper.  Stir in flour and cook 1-2 minutes.  Deglaze with white wine or sherry; add corn.

2   Add seafood stock or clam juice, cream and seasonings; cook 2 minutes or until liquid begins to thicken.

3   Add seafood, corn, spinach and lemon juice and zest; continue to cook over medium low heat for 3-4 minutes.

4   Adjust seasoning with salt and pepper and pour into 12-16 individual or 1-15x9 inch glass baking dish preferably white.

5   For individual servings cut pastry dough to fit on top of each serving and bake until a deep golden brown.

6   For large crock place puff pastry sheet over filling and bake until a deep golden brown; about 30 minutes.

Yield: 12-16
Take it One Prep at a Time,
Chef Jackie

 

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