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Dublin Style Seafood Pie with Chive Pastry

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
18 ounces

Recipe ID
C00267

Ingredients
US standard
Crust:
Flour, sifted
2 ½ cups
Salt
1 teaspoon
Sugar
1 teaspoon
Butter, cold, cut into pieces
4 ounces
Shortening, cold, cut into pieces
4 ounces
Chives, chopped
½ cup
Egg yolks, divided
2 each
Ice water, strained
5 ounces
Heavy cream
2 ounces
16/20 shrimp, peeled, deveined, shells reserved
2 pounds
Sea scallops, side muscle removed, halved
1½ pounds
Shrimp Broth:
Butter, clarified (2 ounces, 2 ounces, 8 ounces)
12 ounces
Shallots, peeled, cut brunoise
¼ cup
Onions, peeled, cut brunoise
1 cup
Carrots, peeled, cut brunoise
1 cup
Brandy
6 ounces
Tomato paste
2 ounces
Cayenne pepper
Pinch
Dijon mustard
2 teaspoons
Water
2 quarts
Bouquet garni
1 each
For Finishing:
Food service mushrooms, cut into quarters, sautéed in butter
1 pound
Flour
6 ounces
Heavy cream
½ cup
Parsley, chopped
¼ cup
Kosher salt and ground black pepper
To taste
Peas, frozen
½ pound
Carrots, peeled, cut parmentier, blanched in salted water
2 medium
Preparation
  1. Gather all the ingredients and equipment.
  2. Crust: Make the pastry crust first (Best if done the day before). Place flour in the bowl of the food processor. Add the salt and sugar and pulse to combine. Add the butter and shortening and pulse again until pea-sized pieces of fat form, 5 to 6 pulses. Do not over mix. Add the chives to the bowl and pulse 1 to 2 times. Combine one egg yolk with 3 ounces of cold water and drizzle evenly over the flour mixture. Add the other 2 ounces of water as needed. Pulse 4 to 5 times until just evenly moistened. Turn dough out onto a floured table and form into a square about 1½ inch thick. Wrap in plastic and refrigerate for at least 1 hour or up to a day.
  3. Clean shrimp and scallops and place in the refrigerator until ready to use. Reserve shrimp shells for the broth.
  4. Shrimp broth: Heat 2 ounces of clarified butter in a large braising pot and sauté shrimp shells, shallots, onion, carrot for about 5 minutes. Add the brandy and flambé until almost evaporated. Add the tomato puree, cayenne, and Dijon mustard. Blend well and add the water and bouquet garni. Bring to a boil, and then reduce heat to a simmer for at least 30 minutes. Puree with stick blender and strain the broth through a chinois mousseline. Set aside and reserve pan for later use.
  5. To thicken broth: In the same pan where you made the broth, make a roux with the remaining 8 ounces of each clarified butter and flour. Temper in the strained broth and simmer for about 20 minutes, stirring often. (Consistency must be fairly thick and seafood will thin sauce in the oven). Adjust seasoning, if necessary, and add the heavy cream, mushrooms, carrots, and parsley.
  6. Cut dough: Roll out the pastry dough on a floured table and cut pieces large enough to generously cover the chosen casseroles.
  7. Egg wash: Make an egg wash with the remaining egg yolk (1) and heavy cream.
  8. To bake: Remove stew off the heat, and fold in the shrimp, scallops, and peas. Divide evenly into 10 well-buttered individual casserole dishes. Brush a thin layer of egg wash along the rim of the filled casseroles. Top each one with a pastry cut out and brush the top with egg wash. Cut vents. Bake right away in preheated 425°F (218°C) oven until pastry is rich brown about 20.
  9. Serve immediately or hold hot at 135°F (57°C) or above.