Name: Jackman & McRoss’s scallop pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 carrots, finely diced; 200 gm (about 2) Dutch cream potatoes, finely diced; 60 ml (¼ cup) olive oil; 2 onions, finely chopped; 2 garlic cloves, finely chopped; 3 celery stalks, diced; 1 tbsp green peppercorns in brine, drained; 150 ml dry white wine; 1 tbsp curry powder; 200 ml pouring cream; 1 cup (75gm) podded peas (about 150gm unpodded); 1 cup (165gm) corn kernels (from 1 cob); 1 tbsp dashi powder (see note); 25 gm dried wakame, soaked in boiling water for 5 minutes, drained and coarsely chopped (see note); 750 gm butter puff pastry (see note); 24 scallops, roe removed; 1 egg, lightly beaten

A scallop pie is a must-try on a trip to Tassie, and one of the best – and most iconic – of the bunch is made at Hobart institution Jackman & McRoss. Here is the recipe to their beloved signature, for you to try at home.

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Ingredients

2 carrots, finely diced

200 gm (about 2) Dutch cream potatoes, finely diced

60 ml (¼ cup) olive oil

2 onions, finely chopped

2 garlic cloves, finely chopped

3 celery stalks, diced

1 tbsp green peppercorns in brine, drained

150 ml dry white wine

1 tbsp curry powder

200 ml pouring cream

1 cup (75gm) podded peas (about 150gm unpodded)

1 cup (165gm) corn kernels (from 1 cob)

1 tbsp dashi powder (see note)

25 gm dried wakame, soaked in boiling water for 5 minutes, drained and coarsely chopped (see note)

750 gm butter puff pastry (see note)

24 scallops, roe removed

1 egg, lightly beaten

Method

Main

1.Preheat oven to 180C. Combine carrots and potatoes in a bowl with half the olive oil and season to taste. Spread on a baking tray lined with baking paper and roast until tender and slightly browned (25-30 minutes). Set aside.

2.Heat remaining olive oil in a frying pan over medium-high heat and sauté onion, garlic, celery and peppercorns until tender but not browned (2-3 minutes). Add wine and curry powder and simmer until reduced by a third (5-7 minutes). Add cream, peas, corn and dashi, then stir in roasted vegetables and wakame and remove from heat.

3.Increase oven to 200C. Roll out pastry on a floured surface to 3mm thick and line six 10cm x 13cm oval pie tins, then cut out ovals to fit tops of pies. Fill cases with vegetable mixture and top each with 4 scallops. Brush pastry edges with water and top with pastry lids, crimp edges and brush with egg. Refrigerate for 15 minutes to rest, then bake until golden and puffed (20-25 minutes). Serve pies hot.

Note Jackman & McRoss makes its own pastry, but we’ve cheated and bought ours in. Dashi powder and wakame are available from Asian grocers. We use Carême pastry, which comes in pre-rolled 375gm sheets.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Jerrie-Joy Redman-Lloyd Stylist

Styling by Geraldine Muñoz

Ingredients

Method

Main

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