Maritime Seafood Pies

Ingredients

While Salteñas are a traditional Bolivian dish filled with meat and vegetables, Maritime Seafood Pies are adapted to the cuisine of the Maritimes, focusing on the abundant seafood found in the region. The original dough is replaced with a buttery pastry crust, and the filling is transformed to include a variety of fresh seafood, such as lobster, scallops, and shrimp. The flavors and ingredients are adjusted to reflect the maritime culture and culinary traditions. We alse have the original recipe for Salteñas, so you can check it out.

• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the seafood filling: For the seafood filling:
• 1 pound (450g) fresh lobster meat, cooked and chopped 1 pound (450g) fresh lobster meat, cooked and chopped
• 1/2 pound (225g) fresh scallops, chopped 1/2 pound (225g) fresh scallops, chopped
• 1/2 pound (225g) fresh shrimp, peeled and deveined 1/2 pound (225g) fresh shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 celery stalk, finely diced 1 celery stalk, finely diced
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 17g)
• Carbohydrates: 32g (Sugars: 2g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry crust. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables are tender.
4. 4.
   Add the chopped lobster meat, scallops, and shrimp to the skillet, and cook for a few minutes until the seafood is slightly opaque.
5. 5.
   Sprinkle the flour over the seafood and vegetables, and stir well to coat. Pour in the white wine and cook for another minute.
6. 6.
   Slowly pour in the heavy cream while stirring continuously. Cook until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste. Remove from heat and let the filling cool.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/4 inch. Cut out circles large enough to fit into individual pie dishes.
9. 9.
   Fill each pie dish with the seafood filling, leaving a small border around the edges.
10. 10.
    Brush the edges of the pastry with the beaten egg. Place another circle of pastry on top of each pie dish and press the edges together to seal. Cut a small slit in the center of each pie to allow steam to escape.
11. 11.
    Brush the tops of the pies with the remaining beaten egg for a golden finish.
12. 12.
    Bake the pies in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
13. 13.
    Remove from the oven and let the pies cool for a few minutes before serving.

Treat your ingredients with care...

• Lobster — Ensure the lobster meat is cooked and chopped before adding it to the filling.
• Scallops — Chop the scallops into small pieces to ensure even distribution throughout the filling.
• Shrimp — Peel and devein the shrimp before adding them to the filling.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the pastry dough.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with seafood or vegetable broth.
• Feel free to add other seafood such as crab meat or mussels to the filling for additional variety.
• Serve the pies with a side of fresh salad or steamed vegetables to balance the richness of the dish.
• These pies can be made ahead of time and reheated in the oven before serving.

Serving advice

Serve the Maritime Seafood Pies hot, straight from the oven. Accompany them with a side of mixed greens or steamed vegetables for a well-rounded meal.

Presentation advice

Garnish each pie with a sprig of fresh dill or parsley to add a pop of color. Serve the pies on individual plates, allowing the flaky crust to be showcased.