Magdalen Islands’ Seafood Pot Pie (Pot-en-Pot)
Magdalen Islands’ Seafood Pot Pie (Pot-en-Pot)
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) dry mustard
- 1/2 cup (125 ml) cold butter, cubed
- 1 egg
- 2 tablespoons (30 ml) cold water, approximately
- 3 slices bacon, finely chopped
- 1 leek, finely chopped
- 2 carrots, diced
- 1 clove garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 3 tablespoons (45 ml) unbleached all-purpose flour
- 1 cup (250 ml) milk
- 1 cup (250 ml) chicken broth
- 3/4 lb (350 g) cooked lobster meat, cut into 2-inch (5-cm) pieces (approximately 2 lobsters)
- 1/2 lb (250 g) medium-sized scallops
- 1/2 lb (250 g) raw peeled medium-sized shrimp
- 2 cups (500 ml) diced potatoes, blanched
- 2 tablespoons (30 ml) parsley, chopped
- Salt and pepper
- 1 egg yolk
- 1 tablespoon (15 ml) water
Instructions
- In a food processor, combine the flour and mustard. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the egg and water. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Magdalen Islands’ Seafood Pot Pie (Pot-en-Pot)