Llandoger Trow Pie
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Pastry Flour (sifted)2 tbsps
Butter1 cup
Flour1 cup
Milk110 g
Mushroom3 cup
Sherry (dry)450 g
Scallop1 tsp
Paprika1 tbsp
Parsley (finely chopped)Directions:
1
For pastry: Place flour in bowl
2
Season with salt and pepper
3
Cut in butter, until a fine texture
4
Blend in ice water and form into a ball; chill for 1/2 hour
5
When rested, roll out pastry to 1/4-inch thick Mold to inside of clean, dry scallop shell
6
Bake 15 minutes, cool slightly, then remove pastry shell and set aside
7
Melt butter in saucepan and add flour
8
Cook 3 minutes over medium heat to make a roux
9
Add milk and bring to boil, whisking until smooth
10
Simmer gently
11
Pour a little clarified butter into another saucepan and add mushrooms and lemon juice to fry
12
Flame with 1/2 cup sherry, then add scallops and their juices and season with salt and pepper
13
Simmer
14
Pour juice from roe into pan with scallops, then add sauce to scallop mixture and cook for 3 minutes until scallops are done
15
Remove scallops and increase heat to reduce sauce for 3 minutes
16
Add paprika and parsley and stir
17
Add roe, cooked scallops and remaining sherry to sauce
18
Place scallops and sauce in pastry shells
19
Serve immediately