The Magdalen Islands are a small archipelago in the Gulf of Saint Lawrence with a land area of 205.53 square kilometres. While part of the Province of Quebec, the islands are in fact closer to the Maritime provinces and Newfoundland than to the Gaspé Peninsula on the Quebec mainland.
Magdalen Islands’ Seafood Pot Pie (Pot-en-Pot)
PREPARATION 40 MIN
COOKING 55 MIN
CHILLING 30 MIN
SERVINGS 6
INGREDIENTS
Pastry1 1/4 cups (310 ml) unbleached all-purpose flour
1 teaspoon (5 ml) dry mustard
1/2 cup (125 ml) cold butter, cubed
1 egg
2 tablespoons (30 ml) cold water, approximately
Filling
3 slices bacon, finely chopped
1 leek, finely chopped
2 carrots, diced
1 clove garlic, finely chopped
2 tablespoons (30 ml) butter
3 tablespoons (45 ml) unbleached all-purpose flour
1 cup (250 ml) milk
1 cup (250 ml) chicken broth
3/4 lb (350 g) cooked lobster meat, cut into 2-inch (5-cm) pieces (approximately 2 lobsters)
1/2 lb (250 g) medium-sized scallops
1/2 lb (250 g) raw peeled medium-sized shrimp
2 cups (500 ml) diced potatoes, blanched
2 tablespoons (30 ml) parsley, chopped
Salt and pepper
Egg Wash
1 egg yolk
1 tablespoon (15 ml) water
PREPARATION
Pastry
In a food processor, combine the flour and mustard. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the egg and water. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
1 egg yolk
1 tablespoon (15 ml) water
PREPARATION
Pastry
In a food processor, combine the flour and mustard. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the egg and water. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Filling
In a large saucepan, brown the bacon. Add the leeks, carrots, garlic, and butter and sauté gently for about 5 minutes or until the carrots are tender. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the milk and broth and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Adjust the seasoning. Remove from the heat. Add the seafood, potatoes, and parsley. Pour into a large 25-cm (10-inch) in diameter and 5-cm (2-inch) high pie plate. Set aside.
Egg Wash
In a bowl, combine the egg and water. Set aside.
On a floured work surface, roll out the dough into a 30-cm (12-inch) disc. Make an incision in the centre of the pastry.
Moisten the rim of the pie plate so that the pastry dough adheres well. Place the dough over the filling and press the edges on the dish to seal. Brush with the egg wash. Place on a baking sheet and bake for about 45 minutes or until the crust is golden brown. Let stand for 15 minutes before serving.
In a large saucepan, brown the bacon. Add the leeks, carrots, garlic, and butter and sauté gently for about 5 minutes or until the carrots are tender. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the milk and broth and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Adjust the seasoning. Remove from the heat. Add the seafood, potatoes, and parsley. Pour into a large 25-cm (10-inch) in diameter and 5-cm (2-inch) high pie plate. Set aside.
Egg Wash
In a bowl, combine the egg and water. Set aside.
On a floured work surface, roll out the dough into a 30-cm (12-inch) disc. Make an incision in the centre of the pastry.
Moisten the rim of the pie plate so that the pastry dough adheres well. Place the dough over the filling and press the edges on the dish to seal. Brush with the egg wash. Place on a baking sheet and bake for about 45 minutes or until the crust is golden brown. Let stand for 15 minutes before serving.
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