Seafood Pot Pie
Seafood Pot Pie
Ingredients
- 1 cup (140 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/4 cup (60 ml) sour cream
- 1 onion, chopped
- 1 stalk celery, diced
- 2 cloves garlic, chopped
- 3/4 jalapeno pepper, seeded and chopped
- 2 tbsp (30 ml) olive oil
- 2 russet potatoes, peeled and diced
- 1 cup (150 g) frozen corn kernels, thawed
- 1 can (14 oz/398 ml) diced tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tbsp cornstarch
- 1/2 cup (25 g) chopped cilantro
- 1 lb (454 g) skinless salmon, cubed
- 3/4 lb (340 g) raw medium shrimp, peeled and cut into three pieces each
- Milk, for brushing
- Salt and pepper
- 3/4 cup (180 ml) sour cream
- 3 tbsp chopped cilantro
- 1/4 jalapeno pepper, seeded and chopped
Instructions
- In a bowl, combine the flour, baking powder and salt. With a pastry cutter, add the butter and mix until it forms pea-sized pieces. Add the sour cream and mix by hand to moisten the dry ingredients until a ball begins to form. Shape the dough into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
Seafood Pot Pie