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Curried Shellfish Pot Pie

 

15

Yield

8

servings

Prep

60

min

Cook

60

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

Ingredients

6 tablespoons butter, unsalted
½ cup unbleached all-purpose flour
1 cup stock
clam
¾ cup sherry
dry
*
1 cup cream
light, or milk
1 tablespoon lemon juice
3 tablespoons ginger
freshly grated
3 cloves garlic
large, peeled and crushed
2 tablespoons curry powder
(hot or mild)
teaspoon red pepper flakes
ground
*
1 x salt
*
1 x black pepper
freshly ground
*
½ cup parsley leaves
flat-leaf
5/8 pounds lobsters
steamed or boiled, 5 minutes to loosen, then removed and chopped
1 ½ pounds shrimp
large, peeled and deveined
¾ pound carrots
scraped and cut into 2 inch lengths, blanched for 2 minutes
4 ounces mushrooms, shiitake
stems removed, and cut into thick slices
1 cup almonds
slivered and toasted
*
10 ounces green peas
frozen "petite", defrosted
16 ounces pearl onions
frozen, defrosted
*
1 pound puff pastry
all-butter, defrosted
1 each eggs
mixed with 1 tablespoon water, for egg wash

Directions

PREHEAT OVEN TO 425 DEGREES F.

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 ¼ inch.

Cut it out, using the paper template. In the center of the pastry, cut out an air hole about ½ 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 375℉ (190℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 65453% of calories from fat
 % Daily Value *
Total Fat 39g 59%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 257mg 86%
Sodium 661mg 28%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 68g
Vitamin A 169% Vitamin C 22%
Calcium 13% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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