Preeya’s Salamanca Market Scallop Pie

Serves 4
Time 1 hour


2 carrots, diced

2 potatoes, peeled and diced

2 brown onions, diced

2 garlic cloves, chopped

3 celery stalks, diced

1 cup of frozen peas, thawed and drained

300g of scallops- pat dry

1 tsp curry powder

4 tbsp of olive oil (includes for brushing filo pastry)

8 pieces of filo pastry

100ml of thin cream

100ml dry white wine

Salt & pepper, to season


Preheat the oven to 180°C fan-forced. 

In an oven tray lined with baking paper place carrots, potatoes and 1 tablespoon olive oil and season with salt and pepper. Bake for 25 minutes until golden. Ensure carrots are soft.

Heat 1 tablespoon of olive oil in a pan and toss the garlic, onion, and celery in for 2 minutes.

Add wine after 2 minutes and curry powder and simmer gently for another 3- 5 minutes.

Add peas, roasted carrot and potato and the cream and gently simmer, stirring frequently, so the cream thickens. Allow this mixture to cool ideally so the scallops do not cook in the mixture before the oven period. Place the scallops (patted very dry) through the mixture once it is cooled.

Divide the mixture between 4 ramekins. 

Layer 2 sheets of fillo brushing each with olive oil. Scrunch up and repeat, creating 4 fillo toppings. 

Divide the mixture between the ramekins, top with the fillo and bake for 10-12 minutes until golden on top.