Scallop Pies with Seeded Pastry Tops

Serves 4

Time 45 minutes

Ingredients

Filling

400g frozen scallops, thawed & patted dry

1 tbsp extra virgin olive oil

1 leek, finely sliced

2 garlic cloves, finely chopped

1 small carrot, finely diced

1 celery stalk, finely diced

1 tbsp wholemeal flour

1 cup full fat milk

½ cup frozen peas

Zest of 1 lemon

1 tbsp lemon juice

2 tbsp parsley, chopped

Sea salt & black pepper

Pastry

1 cup wholemeal flour

½ cup plain flour

¼ cup extra virgin olive oil

⅓ cup Greek yoghurt

1-2 tbsp cold water, as needed

½ tsp baking powder

½ tsp sea salt

2-3 tbsp mixed seeds (sesame, chia, pepitas, sunflower)

1 egg, lightly beaten

Method

Heat 1 tsp extra virgin olive oil in a frying pan over high heat. Sear the scallops for 30 seconds each side to colour slightly. Remove from the pan and set aside.

Reduce heat to medium. Add the remaining extra virgin olive oil and sauté the leek, garlic, carrot and celery for about 5 minutes, until softened and fragrant.

Sprinkle over the wholemeal flour and stir for a few seconds. Gradually add the milk, whisking to avoid lumps. Bring to a gentle simmer and cook for 3-4 minutes until thickened.

Stir in the peas, lemon zest, lemon juice and parsley. Fold in the scallops and season well. Divide the mixture into 4 small pie dishes.

In a bowl, combine wholemeal flour, plain flour, baking powder and salt. Add the extra virgin olive oil and Greek yoghurt, and mix until crumbly. Add 1-2 tbsp cold water until the dough just comes together.

Knead very briefly (20-30 seconds) until smooth. Roll out to 3-4mm thick on lightly floured baking paper. Cut 4 rounds, slightly larger than your pie dishes.

Lay pastry tops over the scallop mixture and press edges to adhere to the side of the dish. Brush with beaten egg and scatter generously with mixed seeds, pressing them gently into the pastry.

Cut a small slit in the centre of each to release steam. Bake at 200°C (fan) for 15-18 minutes until golden and crisp.

Rest for 5 minutes so the scallop filling thickens slightly. Serve warm with a green salad or steamed greens.