Friday, January 7, 2011

Seafood Pot Pie

The meat in this can be substituted with lobster, or any of your other favorite seafood.  This can also be made with chicken if you don't like seafood! Simply replace the called for seafood with an equal amount of cooked cubed chicken. To make it family style use a large oven proof dish instead of separate bowls and place the four single portions of puff pastry over the top to make serving easier- cooking time may need to be increased. 

8 oz scallops
8 oz lump crab meat, cooked
8 oz salad shrimp

4 stalks asparagus
8 pearl onions
4 medium Crimini mushrooms
½ tablespoon butter
¼ teaspoon rosemary, chopped
¼ teaspoon thyme

2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
¼ cup sparkling cider (non-alcoholic)
¼ teaspoon salt
¼ teaspoon pepper

1 sheet frozen puff pastry, defrosted
Salt and thyme for topping

Combine seafood in a bowl and mix.
To prepare vegetables, remove woody stalks from asparagus and cut into ¼ inch pieces. Add to seafood.
Rinse pearl onions well if they come from a jar, cut into quarters. Add to seafood.
Remove stems from mushrooms, discard. Wipe mushrooms with a damp cloth or paper towel to remove dirt. Cut mushroom caps into fourths.
Heat butter in a small sauté pan over medium high heat.  
Sauté mushrooms until fragrant and browned.  Add rosemary and thyme and continue to sauté for a few minutes more.
In a large sauce pan, melt 2 tablespoons butter over medium heat.
Add flour to melted butter to create a roux and whisk.
Add cream and whisk to incorporate.
Once cream is fully incorporated into roux, add sparkling cider and continue to whisk.
Add salt and pepper, taste and adjust seasonings as needed.
Once the sauce comes to a boil, turn down the heat and add mushrooms, seafood and other vegetables.
Stir well to coat everything thoroughly with sauce.

Preheat oven to 400 degrees F.
Evenly distribute filling between 4 medium sized oven safe bowls or large ramekins. 
Roll out puff pastry and cut to fit the top of the bowl.
Place puff pastry on top of filling and sprinkle with salt and thyme.
Bake 25-30 minutes on a sheet pan (for ease of transport) until puff pastry is puffed and golden.
Allow to cool at least 5 minutes before eating as filling with be boiling hot.

Serves 4

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