Irish Seafood Pie

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  • 1/3 cup plus 1 tablespoon shortening
  • 1 cup flour
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons cold water


  • 1 pound scallops
  • 8 ounces mushrooms, sliced
  • 1/2 cup chopped leek or scallions
  • 1/2 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon dry mustard
  • Dash of pepper
  • 1 1/2 cups half-and-half
  • Dry white wine
  • 1 egg yolk
  • 1 tablespoon water


  1. Pastry: Cut shortening into flour and salt until particles are size of small peas.
  2. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.
  3. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
  4. Filling: If scallops are large, cut into 1-inch pieces.
  5. Cook and stir mushrooms and leek in 2 tablespoons of the butter in 10-inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes.
  6. Remove from skillet.
  7. Heat 2 tablespoons of the butter in skillet until hot.
  8. Cook and stir scallops over medium heat until white, 4 to 5 minutes.
  9. Remove with slotted spoon.
  10. Drain liquid from skillet, reserving 2 tablespoons.
  11. Heat remaining 1/4 cup butter in skillet over low heat until melted.
  12. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly.
  13. Remove from heat; stir in half-and-half.
  14. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling, stirring constantly; boil and stir 1 minute.
  15. Stir in mushroom mixture and scallops.
  16. Pour into ungreased shallow 1 1/2-quart casserole.
  17. Heat oven to 425 degrees F.
  18. Unwrap pastry and place on well-floured board.
  19. Roll dough 1 inch larger than top of casserole, using floured stockinet-covered rolling pin.
  20. Cut out designs with 1-inch cookie cutter.
  21. Place pastry over top of casserole; turn edges under and flute.
  22. Mix egg yolk and water; brush over pastry.
  23. Bake until golden brown, about 25 minutes.
  24. Serve with lemon wedges if desired.

Yield: 4 servings

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