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.