Seafood Pot Pie

thickened and smooth. Reduce the heat to low, season with the salt, white

pepper and cayenne and simmer, whisking occasionally, until there is no

raw flour taste, 2 to 3 minutes.

In a shallow 2 quart buttered baking dish, arrange the scallops in a single

layer; top with the shrimp and then the corn, potato and pimiento. Sprinkle

the parsley over the top. Pour on the sauce and gently shake the dish to

distribute evenly.

Roll out one portion of the dough (see Note) about 1/4 inch thick, a little

larger than the dimensions of the baking dish. Place the dough over the

top of the pan and press against the outside rim to seal the edges. Cut

at least several steam vents into the top. Bake until the crust is golden

brown, about 40 minutes. Serve hot.

Note: The pastry recipe makes enough dough for two pot pies; use only one

ball of dough in the above step.

Flaky Pastry

egg

About 1/4 cup ice water

1/2 cups all-purpose flour

/2 teasopon salt

/2 cup vegetable shortening

tablespoons cold butter, cut into small pieces

In a measuring cup, lightly beat the egg. Add enough ice water to measure

1/2 cup.

In a food processor, combine the flour, salt, shortening and butter. Turn

the machine on and off quicly about 10 times, until the mixture is the

texture of coarse meal.

With the machine on, gradually pour in the egg and water. Process just

until the dough begins to mass together; do not overmix.

On a sheet of waxed paper, knead the dough briefly into a smooth ball.

Divide in half and pat each into a 6 inch disk. Wrap separately and

refrigerate for at least 1 hour.

mara

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Seafood Recipes