Scallop Shell Pies

Scallop shell pies are a nice touch in the savory pie world, I guess you could say it’s a seafood inspired twist on a classic!

We are only in the month of March, so there’s plenty of time to savor comfort food at its finest. Typically, pot pie does not have an abundance of ingredients so it is imperative to build a good flavor profile.

When making the sauce, I always use stock as opposed to water. Any thickened sauce depends on a roux. Making sure its cooked to a light golden brown helps to avoid the ‘flour’ taste and allows the other ingredients to come to the forefront.

Within the loose definition of a ‘pot pie’, its easy to add (or remove) flavors that interest you. Its all about creative expression!

When choosing the pastry, there are no right answers, just numerous possibilities that depend on the maker. Modern convenience embraces the use of puff pastry as a flakier, more delicate solution. You could call it a weeknight comfort food’s best friend.

This pot pie is made with a puff pastry ‘scallop shell’ lid and no bottom crust. The golden crust acts like a piece of bread and soaks up some of the decadence with every bite. Adding scallops to a creamy vegetable based filling creates an amazing meal.

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Scallop Shell Pies
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. Thaw puff pastry. Leave on parchment & cut out 2 shell shapes to cover your ramekins. Mark with the lines on them to replicate sea shells. Place in fridge until ready to use.
Filling
  1. In a saucepan, fry bacon until crisp; remove & drain on paper towel. Sauté leek, mushrooms & garlic in bacon drippings for a few minutes. Add cooked, diced potatoes, flour & seasoning.
  2. Preheat oven to 425 F.
  3. Sauté for another minute, making sure to coat everything with the flour. Add chicken broth, stirring well to dissolve the flour; bring to a simmer. Reduce heat, add scallops, crumbled bacon, cream & salt & pepper to taste; gently stir to combine.
  4. Remove filling from heat & divide between ramekins. Top with chilled puff pastry & brush with egg wash. Bake for about 20 minutes or until nice & golden.
Recipe Notes
  • When I have some pastry scraps leftover, I make a bit of cinnamon/sugar to sprinkle on it. It makes a few little tasty sweet snacks to nibble on.

BLT Quiche

Although quiche didn’t really take hold in North America until the end of the 1970’s, it had been mentioned in the ‘Joy of Cooking’ cookbooks already in 1931 & 1951.

Considered to be a classically French dish, it actually originated in the medieval kingdom of Lothringen, under German rule. Later, when the kingdom came under French control and was renamed Lorraine, the quiche was reinvented as Quiche Lorraine.

The original quiche Lorraine had a bottom crust made of bread dough and the filling was comprised of a heavy custard, onions and smoked bacon. It was only later that cheese was added. In today’s quiche the bread dough crust has been replaced with pie dough and you can just about put any variety of vegetables, seafood, ham and different cheeses in the filling. Any vegetables you add should be sauteed, steamed or microwaved first, with the exception of things like fresh tomato slices or asparagus tips. Meat definitely needs to be cooked first.

A quote from the 1900’s, that ‘real men don’t eat quiche’ was made in reference to the small quantities of meat quiche contained.  I think that train of thought has ‘gone by the boards’, as time has passed though!

This flavorful BLT QUICHE  is good with either pork or turkey bacon and your choice of savory cheese. 


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BLT Quiche


Instructions
  1. Preheat oven to 325 F. Line a deep 9" quiche or pie pan with pastry.

  2. In a skillet, fry bacon until crisp. Remove from skillet onto paper towels; cook the leek in bacon drippings over medium heat until softened, 5-7 minutes. Chop bacon. In a bowl, whisk eggs, half & half & spices until combined. Place half of grated cheese in bottom of quiche shell; layer with leek, bacon & roasted tomatoes. Carefully pour egg mixture over all.

  3. Bake for 35-45 minutes or until the quiche tests firm in the center. Let rest for 5 minutes before slicing & serving.


Recipe Notes
  • I have a good pastry recipe that I had posted on my blog October 10/2016 that works real nice for quiche.