Makes 10 media racion


  • 80ml extra virgin olive oil

  • 2 leeks, white part only, trimmed and halved lengthways, thinly sliced

  • 6 garlic cloves, thinly sliced

  • 3 bay leaves

  • 1 green capsicum (pepper), seeded, membrane removed, finely diced

  • 400g baby scallops, cleaned from their shells , reserve liquid

  • 1 ½ tbsp real cornflour

  • 300ml albarino wine

  • Small handful curly leaf parsley, chopped

  • Pastry

  • 280g plain (all purpose) flour

  • 560g coarse polenta

  • 90g roasted corn, finely ground

  • 160g rye flour

  • 40g fresh yeast (or 20g dried yeast)

  • 100ml extra virgin olive oil, plus extra, for brushing

  • 1 egg, lightly beaten


  • 1.

    Heat the olive oil in a large heavy-based saucepan over medium-high heat

  • 2.

    Add the sliced leeks and cook for 5 minutes or until they begin to brown

  • 3.

    Add the garlic, bay leaves, capsicum and a pinch of salt, reduce the heat to medium and cook for 15 minutes or until the capsicum is soft

  • 4.

    Increase the heat to high, add the cornflour, cook for 2 minutes while stirring, then add wine and let it bubble for a few minutes, then add 300ml water and bring to a simmer

  • 5.

    Reduce the heat to medium and cook for another 40 minutes or until you have a rich thick ragout. Add the scallops, and their juice. Stir in the parsley, check the seasoning, remove from the heat

  • 6.

    Meanwhile, to make the pastry, place all the dry ingredients, a pinch of salt and the yeast into a large bowl. Add the olive oil and 2 cups just boiled water

  • 7.

    Using a wooden spoon, stir until the dough comes together. The dough should be very dry and feel like it isn’t coming together. Some flour may remain unincorporated. Place the dough in

  • 8.

    A lightly oiled bowl, then cover and stand in a warm place for 30 minutes

  • 9.

    Preheat the oven to 180°C

  • 10.

    Lightly brush a 15 x 25cm baking tray with olive oil. Take a large handful of pastry and roll out on a well-floured surface until 2mm-thick. Place on the baking tray and repeat with another

  • 11.

    Handful of pastry until the tray is covered with pastry, using your fingers to fill in any holes with pastry

  • 12.

    Spread the cooled filling over the pastry, leaving a 1cm border. Using your fingers, coarsely crumble the remaining pastry over the filling to create a rough textured layer over the top

  • 13.

    Brush the top with the lightly beaten egg, drizzle with extra virgin olive oil, then bake for 15 minutes

  • To serve:

  • 1.

    Remove the pie from the oven, and, using a small knife and spoon, break up the pastry topping into fin crumbs and spread evenly over the top

  • 2.

    Return to the oven and cook for another 15 minutes or until the base is cooked and the top has the appearance and texture of dry earth

  • 3.

    Serve warm or at room temperature.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 338kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 9g
  • Carbohydrate 48g
  • Sugar 1g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Frank Camorra at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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