Irish Seafood Pie

Name: Irish Seafood Pie
Ingredients: PASTRY; 1/3 cup shortening, plus; 1 tablespoon shortening; 1 cup all-purpose flour; 1/2 teaspoon salt; 2 -3 tablespoons cold water; FILLING; 1 lb scallops; 8 ounces mushrooms, sliced; 1/2 cup chopped leeks or 1/2 cup green onion; 1/2 cup margarine or 1/2 cup butter; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon dry mustard; 1 dash pepper; 1 1/2 cups half-and-half cream; dry white wine; 2 egg yolks; 1 tablespoon water

19 ingredients

5 steps

Ingredients

PASTRY
1/3 cup shortening, plus
1 tablespoon shortening
1 cup all-purpose flour
1/2 teaspoon salt
2 -3 tablespoons cold water
FILLING
1 lb scallops
8 ounces mushrooms, sliced
1/2 cup chopped leeks or 1/2 cup green onion
1/2 cup margarine or 1/2 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
1 dash pepper
1 1/2 cups half-and-half cream
dry white wine
2 egg yolks
1 tablespoon water

Directions

1

FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
2

PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
3

Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. 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 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
4

Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
5

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