Winter Scallop Pies


Preparation time
10 minutes

Cooking time
30 minutes

4 people

2 tablespoons butter
1 shallot, diced
1½ tablespoons flour
½ cup milk
¾ cup fish or vegetable stock
2 packets x 200g Ferguson Scallop Meat with Roe, thawed in the refrigerator overnight
Salt and pepper
1 tablespoon chopped tarragon
¾ cup frozen peas
Zest of 1 lemon
2 sheets puff pastry, halved
1 egg, beaten

Winter Scallop Pies

Preheat the oven to 180°C and grease four individual baking dishes.

Heat a large frypan over low heat. Add the butter and shallot, and cook for 3 minutes, or until softened. Add the flour and cook for 2 minutes, whilst stirring. Add the milk and stock, ½ cup at a time, stirring constantly. Once smooth, place the Ferguson scallop meat into the sauce. Cook for 2 minutes, before turning off the heat. Add the tarragon, peas, lemon zest and a big pinch of salt and pepper, and stir through.

Divide the scallop mixture between the four baking dishes. Cover each with puff pastry, and press onto the edges of the baking dish. Cut to neaten the edges, before brushing with egg wash. Place in the oven for 12-15 minutes, or until golden brown.

(Dietary specifications: For Lactose free, use Lactose free butter & milk. For Gluten free, use Gluten free pastry & flour)