Asian Seafood Pot Pie

Asian Seafood Pot Pie

Asian Seafood Pot Pie

Asian Seafood Pot Pie

Here is a recipe for those cold fall days , when you dream of hot summer beaches. The smell of this comforting pot pie will remind you of the sea. Its a modified version of the classical pot pie, that is easily modified. Have fun eating !

Ingredients:

Pie Dough:

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg beaten with 1 tbsp water for egg wash


Pie filling:

1/4 pound unsalted butter
1 1/2 cups chopped onion (I used one large onion)
1/4 tsp anise seeds
1/2 cup all purpose-flour
3 cups milk
0.35 oz dashi stock (one package)
1 pound of various seafood (calamari, shrimp , crab, scallops and lobser for example)
1/2 pound of fish (Salmon, trout, and fake crab for example)
1 tbsp Sake
1 tbsp salt
1 1/2 tsp freshly ground black pepper
1 1/2 cup frozen peas
1 1/2 cup of corn
1 cup of green onions

Pastry :

1. In an electric mixer, mix the flour, salt, and baking powder. Add the butter and mix until the butter is crumbled to the size of peas.
2. Keep the mixer running and add the ice water. Process only enough to moisten the dough and have it just come together.
3. Flour your working station surface (in my case it was my kitchen counter) then dump the dough on it. Knead quickly into a ball.
4. Wrap the dough in plastic and let it rest for 30 minutes in the refrigerator.
Meanwhile, lets work on our pie filling.

Filling:

1. Melt the butter in a large pan over medium heat. Add the chopped onion and anise seeds and cook for 10 to 15 minutes, until the onion become translucent.
2. Add the flour and cook over low heat for 1 more minute. Stir from times to times.
3. Meanwhile, bring the milk and dashi stock to a simmer in a large saucepan. Add the seafood and cook for 2 minutes , just until firm.
3. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
4. When the flour is cooked in the onion and anise seed mixture, slowly add the stock, the sake, salt, and pepper. Continue to simmer for another 3 minutes. Stir in the heavy cream.
5. Cut the fish meat into bite size cubes and add it to the onion and anise seed mixture with the seafood.
6. Add the frozen peas, corn and green onions.

Now, lets move on to put the pie together..
1. Roll the dough out to fit your baking dish, about 1/8 to 1/4 inch thick,
2. Pour the pie mixture into the baking dish then cover it with the dough.
3. Brush the surface of the dough and the sides of the dish with egg wash
4. Make 3 slashes on the dough to let the steam escape while cooking.
5. Cook the pie for an hour, until the top is golden brown and the filling is bubbling hot.
6. Serve warm.





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