Iriash Scallop Pie Food

IRISH PIE

Steps:

• In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over the cheese. , Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before serving.

IRIASH SCALLOP PIE

Steps:

• 1. Preheat oven to 350 degrees. Sauté mushrooms and shallots in 1-1/2 Tbs. butter, over medium heat, until just golden. 2. If using sea scallops, remove the tough muscle and cut each scallop in half. 3. Place scallops in saucepan with half & half and salt and pepper bring to a boil, then lower heat to simmer for 5 minutes. 4. Drain scallops, reserving half & half. 5. Grease inside of an ovenproof casserole dish with 1/2 Tbs. butter. Place scallops in casserole and cover with sautéed mushrooms and shallots. Sprinkle peas and carrots on top. 6. Melt 1-1/2 Tbs. butter in saucepan. Add flour and mix well. Gradually stir in warm reserved half & half until all lumps have disappeared. 7. Add sherry or cognac then pour liquid over scallops in casserole. 8. Spread top with mashed potatoes to seal casserole dish. Dot with remaining 1/2 Tbs. butter and sprinkle with paprika. 9. Bake in oven until potatoes are slightly browned, (20-30 minutes). 10. Garnish with parsley and serve.

SCALLOP PIE

Steps:

• Pre heat over to 375 degrees, grease or spray a 9" pie plate.
• Mix together mashed potatoes 2 Tbl butter and the egg, spoon mix around the edges of your pie plate - use all the potatoes.
• In a sauce pan, bring wine to a boil, reduce to a simmer add scallops and mushrooms cook for 8-10 minutes. Drain, reserving 1 cup of the liquid, set aside.
• In pan melt butter, then add flour and salt making a roux, cook for a few minutes while stirring, then slowly whisk in the reserved cooking liquid, cook till smooth and slightly thickened. Remove from heat and stir in cheese, mushrooms and scallops.
• Pour scallop mixture into the center of the potatoes and bake for 8 minutes.
• Note.
• The original recipe called for canned mushrooms which I never use now. If you do use them, do not cook them in the initial step with the scallops, just add them with the cheese. To cook them slightly before the short baking time poach them with the scallops, though you could also lightly saute them while making the roux.

SEA SCALLOP AND COD PIE TOPPED WITH MASHED POTATOES

Steps:

• Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes.
• Strain, reduce the liquid cooking for 5 more minutes.
• Heat 2 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
• Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish.
• When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
• Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown.
• 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry.
• 3?18/11 I made it this yer topped with Recipe #367251.
• I also did add scallions and green peas.

IRISH SEAFOOD PIE

Steps:

• FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
• PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
• Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole.
• Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings.
• Betty Crocker's new International Cookbook.

TASSIE CURRY SCALLOP PIE

Steps:

• Quarter potatoes and boil until soft, around 20 minutes.
• Slightly cool potatoes under cold running water, peel skin and mash with half a cup of the milk and then set aside, it will be runny.
• Melt butter in large saucepan over medium heat and saute onion a few minutes until soft.
• Add curry powder and stir fry for one minute.
• Blend half a cup of milk with the flour.
• Add milk / flour fix and scallops to saucepan and bring to boil, stirring constantly.
• Cook further two minutes continuing to stir, remove scallops and reserve.
• Add mashed potato to saucepan, mix well and return to low to medium heat, stirring constantly for a few minutes.
• Reduce heat to low and allow to simmer for 10 minutes, stirring occasionally.
• Cut scallops in half and return to saucepan along with last 1/2 cup milk and allow to simmer a further 20-30 minutes until thickened.
• Remove from heat and allow to cool while preparing the pastry, stirring once or twice.
• Allow pastry sheets to thaw for 10 minutes or so at room temperature.
• Place a 200mm (8") cake dish (must be around 50mm or 2" deep) over the top of one sheet of pastry and scribe around it with a knife to form the lid for the pie.
• Lightly grease the dish and fold the other sheet of puff pastry into the bottom to form the base. You may need some reserved pastry from the lid to tidy things up depending on the size of the sheets.
• Pour the cooled mixture into the dish and place the pastry lid over the top, folding the edges up and trimming as required to make it neat.
• Brush the top of the pastry with either water or milk and prick with a knife a few times in the middle to form some vent holes.
• Bake in preheated oven at 230°C (450°F) for 20 minutes.

OLD IRISH SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange thinly sliced potatoes in a 9x13-inch baking dish.
• Layer butter slices on top of potatoes. Season with salt and black pepper.
• Pour half-and-half evenly over potato mixture.
• Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

IRISH SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
• Remove lamb mixture from heat and stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
• Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
• Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
• Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.