Seafood Pot Pie
Preparation
45 MIN
Cooking
1 H 10 MIN
Cooling
40 MIN
Servings
6

Seafood Pot Pie

Ingredients

    Pastry Dough

  • 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

    Filling

  • 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

    Cilantro Sour Cream

  • 3/4 cup (180 ml) sour cream
  • 3 tbsp chopped cilantro
  • 1/4 jalapeno pepper, seeded and chopped

Preparation

Pastry Dough

  1. 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.

Filling

  1. In a large non-stick skillet over medium heat, soften the onion, celery, garlic and pepper in the oil. Add the potatoes, corn, tomatoes, tomato paste, cornstarch and cilantro. Bring to a boil and let simmer for 10 minutes. Add the salmon and continue cooking for 2 minutes. Add the shrimp. Season with salt and pepper and stir gently. Transfer to an 11 x 8-inch (28 x 20 cm) baking dish. Set aside.
  2. With the rack in the middle position, preheat the oven to 350°F (180°C).
  3. On a floured work surface, roll out the dough into a rectangle larger than the baking dish, approximately 13 x 10-inch (33 x 25 cm). Cover the filling with the dough. Fold excess dough inward, pressing on the edge of the baking dish. Brush with milk. Make 3 incisions in the dough.
  4. Place the baking dish on a baking sheet. Bake for about 45 minutes or until the pastry is golden brown. Let rest 10 minutes.

Cilantro Sour Cream

  1. In a bowl, combine all the ingredients.
  2. Serve the pot pie with the cilantro sour cream and a green salad.