Scallop Shell Pies

These beautiful little Scallop Shell Pies use our golden, flaky all butter puff pastry to encase a luxurious filling of tender scallops, creamy Gruyère, and fragrant herbs. Nestled in their natural shells, each pie is a delicate balance of richness and freshness – the crème fraîche and cream lends a velvety texture, while the sweet peas and zesty lemon brighten up every bite!

Prep Time: 25 minutes
Cook Time: 20 minutes
Serves: 8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
16 scallops + 8 scallop shells
120g crème fraîche
120g cream
120g Gruyère cheese, finely grated
½ cup fresh or frozen peas
Zest of 1 medium lemon
2 tbsp continental parsley, finely chopped
1 egg, beaten
Rock salt, to serve.

Method

Preheat the oven to 200°C fan-forced ( 220°C non-fan).
In a mixing bowl, combine the crème fraiche, cream and Gruyere cheese, mixing until well combined. Add the peas, lemon zest and parsley and mix again. Season with salt and pepper, stir and set aside.
Cut each scallop in half horizontally. Place 4 pieces of scallop in each shell, then spoon 2 tablespoons of the cheese mixture over the scallops.
Cut the pastry into 8 rectangles slightly larger than the shells, then drape the rectangles over the filled scallop shells and press down around the edges of the shell to seal (make sure you seal all the edges, or the pie filling will bubble over!). Trim off any overhang, then using the back of a paring knife, score long lines along the pastry to imitate a scallop shell. Make a hole in the top of the pastry (for air to escape), then place into the fridge to chill for 30 minutes.
Place 4 piles of rock salt on two baking trays, then nestle a scallop pie into each. Brush the pastry with beaten egg and bake for 20 minutes, or until the pastry is golden. Serve immediately.