How To make Curried Shellfish Pot Pie
6 tb Unsalted butter
1/2 c Unbleached all-purpose flour
1 c Clam broth
3/4 c Dry sherry
1 c Light cream or milk
1 tb Lemon juice
3 tb Freshly grated ginger
3 lg Garlic cloves
- peeled and crushed 2 tb Curry powder (hot or mild)
1/8 ts Ground red pepper
Salt Freshly ground black pepper 1/2 c Chopped flat-leaf parsley
1/2 Meat from a 1 1/4 lb lobster
- steamed or boiled - 5 minutes to loosen, - then removed and chopped 1 1/2 lb Large shrimp
- peeled and deveined 3/4 lb Young carrots; scraped,
- trimmed, cut into - 2-in lengths, blanched - for 2 minutes 4 oz Shiitake mushrooms
- stems removed - and cut into thick slices 1 c Slivered almonds; toasted
10 oz Frozen "petite" peas
- defrosted 16 oz Frozen pearl onions
- defrosted 1 lb All-butter puff pastry
- defrosted in the - refrigerator if frozen 1 Egg; mixed with
1 tb -Water, for egg wash
PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper. Trace the shape, adding a 1-inch border all around, then cut it out. In a large heavy skillet, heat the butter over medium high heat until it foams. Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes. Stir in the clam broth, sherry, cream and lemon juice. Adjust the heat to medium high, and slowly bring the mixture to a boil, stirring constantly. Cook 30 seconds longer. It will be quite thick. Remove the pan from the heat. Stir in the ginger, garlic, curry powder, red pepper, salt and black pepper. Let the mixture cook slightly, then fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds, peas and onions. Scrape the filling into the casserole. On a slightly floured work space, roll the puff pastry to a thickness of 1/4 inch. Cut it out, using the paper template. In the center of the pastry, cut out an air hole about 1/2 inch in diameter. Place the pastry over the casserole, pressing it down on the sides to seal. Cut the remaining pastry into strips or shapes and decorate the top of the pot pie. (This dish may be prepared ahead to this point, covered and refrigerated up to 1 day.) Brush the top with the egg wash. To help prevent the liquid from boiling over onto the crust, make a steam vent by rolling a 3-inch strip of heavy aluminum foil width-wise around a wooden spoon handle. Insert it gently into the hole. Remove spoon, leaving foil in place. Place the casserole on a cookie sheet and transfer it to the middle of the oven. Bake for 20 minutes, then reduce heat to 375F and continue baking for 20-to-25 minutes longer, or until the pastry is puffed and rich golden brown. Remove the pan, let it rest with the vent inside for 15-to-20 minutes to keep the crust from becoming soggy.
How To make Curried Shellfish Pot Pie's Videos
Seafood Pie using Pampas Puff Pastry - Goodman Fielder Food Service.
Seafood Pie using Pampas Puff Pastry - Goodman Fielder Food Service.
You'll be wanting more with this chef special. A delicious crispy puff pastry filled with thick and creamy seafood filling, an absolute winter favourite.
Get the photo recipe instruction here:
Subscribe To Goodman Fielder Food Service Here:
Like Our Facebook Page:
Follow us on Instagram:
Follow us on Twitter:
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
Order Ramsay in 10 Now to get the Full Recipe:
Made with Hexclad - Get Cookin' with HexClad today:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Mini Seafood Pot Pies
Dive into these deliciously flaky seafood-filled pot pies from @ChefBillyParisi!
Swimming with Heinen's frozen scallops and shrimp that are sautéed in savory bacon fat, this recipe packs a medley of flavors in each individual ramekin.
Mini Seafood Pot Pies
Serves 6
Ingredients
5 strips Heinen's bacon, chopped
10 Heinen's frozen shrimp, peeled, deveined and large diced
1 cup Heinen's frozen bay scallops
1 Tbsp. Heinen's unsalted butter
1 bag Heinen’s frozen mixed vegetables
3 Tbsp. creamy sherry
2 cups heavy cream
1 sheet frozen puff pastry, thawed
1 egg, whisked
Salt and pepper, to taste
Instructions
1. Preheat the oven to 425°F.
2. In a large pan over medium-high heat, cook the bacon until crisp. Set the bacon lardons aside.
3. Add the shrimp and scallops to the pan with the rendered bacon fat and sauté for 1 minute.
4. Remove the seafood and set aside.
5. Add the butter to the pan along with the mixed vegetables. Sauté for 2-3 minutes, then deglaze with the creamy sherry. Cook until almost all of the liquid has been absorbed.
6. Add the heavy cream and cook until it becomes very thick like alfredo sauce, about 7-10 minutes.
7. Add the cooked seafood and crispy bacon lardons back into the pan. Season with salt and pepper and and mix until combined.
8. Divide the filling between 6 6-oz. ramekins and set aside.
9. Cut out large circles of puff pastry using a round cutter. Place the rounds over the top of each ramekin.
10. Brush the tops of the puff pastry with the whisked egg, then bake at 425°F for 15-20 minutes or until well browned.
11. Serve.
Curried Fish Pie | Iceland Foods
The Best Homemade Chicken Pot Pie
By @spicesdnice