Snapper, Scallop and Chervil Pies
How to make Snapper, Scallop and Chervil Pies Recipe - Making the effort to use Spinach Puff Pastry has two rewards it creates colour and it adds an element of healthiness to the pies. Serve immediately with fresh spinach and walnut salad and hand cut fries. recipe from Dean Brettschneider
PASTRY:
1 quantity of Spinach Puff Pastry
FILLING:
75g butter
2 tbsp olive oil
8 scallops, roe removed, sliced in half
400g fresh snapper, cut into 1.5cm pieces
2 shallots, finely diced
½ leek, white part only, finely diced
100ml Chardonnay (or strongflavoured white wine)
90ml fish stock
100ml cream
4 tbsp fresh chervil, chopped
sea salt and freshly ground black pepper, to taste
GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
Method:
Make Spinach Puff Pastry ahead and rest it as required. Divide the pastry into four equal portions, then divide each portion again into two (two-thirds for the bases and one-third for the tops). On a lightly floured surface, roll out the four pastry bases to approximately 3mm thick to line four 10cm round pie dishes (3 cm deep). Lightly oil the pie dishes and line with pastry, allowing a little overhang.
Roll out the remaining pastry into 11cm-diameter circles for the lids, so they’re just larger than the pie dishes. Place on a baking paper-lined oven tray. Refrigerate the four bases and tops until chilled (30 minutes).
Heat half the butter and the olive oil in a large saucepan over a medium-high heat until foaming. Add the scallops and snapper pieces and fry for 20 seconds. Remove from the pan and set aside on a plate. Add the remaining butter, and the shallots and leek to the pan used to cook the scallops and snapper. Fry for 3–4 minutes over a medium heat. Remove and set aside on a plate.
Deglaze the pan with the Chardonnay and cook until the liquid has reduced by half. Add the fish stock and cook for 1 further minute. Add the cream and bring the mixture to the boil (approximately 1 minute). Remove from the heat, then stir in the chervil and season with salt and pepper. Let the sauce cool slightly then transfer to a bowl with the scallops, snapper and leek. Mix all the ingredients together.
Remove pastry from the refrigerator and divide the mixture between the four lined pie dishes. Drape a pastry lid over each dish and press down the edges to seal them together.
Brush the pastry with egg wash, score a decorative pattern on top with the back of a knife and then make three slits in the top to allow the steam to escape during baking.
Bake in a preheated 220°C oven for 20 minutes or until the pastry is crisp and golden-brown in colour.
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| Snapper, Scallop and Chervil Pies |
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