Makes 10 media racion
Heat the olive oil in a large heavy-based saucepan over medium-high heat
Add the sliced leeks and cook for 5 minutes or until they begin to brown
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
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
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
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
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
A lightly oiled bowl, then cover and stand in a warm place for 30 minutes
Preheat the oven to 180°C
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
Handful of pastry until the tray is covered with pastry, using your fingers to fill in any holes with pastry
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
Brush the top with the lightly beaten egg, drizzle with extra virgin olive oil, then bake for 15 minutes
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
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
Serve warm or at room temperature.
Nutritional analysis per serving (18 servings)
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.
Courtesy of Frank Camorra at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
Trending This Week