Rwandan-style Spiced Scallop Pie

Ingredients

In this Rwandan adaptation, the Tasmanian Scallop Pie is transformed by incorporating traditional Rwandan spices and flavors. The original Australian dish is known for its simplicity and focus on showcasing the natural flavors of the scallops. However, the Rwandan-style Spiced Scallop Pie adds a layer of complexity with the use of aromatic spices such as cumin, coriander, turmeric, and paprika. These spices infuse the dish with a warm and earthy flavor profile, characteristic of Rwandan cuisine. We alse have the original recipe for Tasmanian Scallop Pie, so you can check it out.

• 500g (1.1 lb) fresh scallops 500g (1.1 lb) fresh scallops
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) fish or vegetable stock 1 cup (240ml) fish or vegetable stock
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Sprinkle the ground cumin, ground coriander, ground turmeric, and paprika over the onion mixture. Stir well to combine.
5. 5.
   Add the fresh scallops to the pan and season with salt and pepper. Cook for 2-3 minutes until the scallops are slightly opaque.
6. 6.
   In a separate bowl, whisk together the flour and stock until smooth. Pour the mixture into the pan with the scallops and stir well.
7. 7.
   Gradually add the milk to the pan, stirring constantly, until the mixture thickens. Remove from heat and set aside.
8. 8.
   Roll out the puff pastry sheet and line a pie dish with it. Trim any excess pastry.
9. 9.
   Pour the scallop mixture into the pastry-lined dish. Cover with another layer of puff pastry and seal the edges.
10. 10.
    Brush the top of the pie with beaten egg to create a golden crust.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Scallops — Ensure the scallops are fresh and properly cleaned before cooking. Pat them dry with a paper towel to remove excess moisture, as this will help achieve a better sear and prevent the filling from becoming watery.

Tips & Tricks

• If you prefer a spicier pie, add a pinch of cayenne pepper or chili powder to the spice mixture.
• For a vegetarian version, replace the scallops with diced mushrooms or tofu.
• Serve the pie with a side of fresh Rwandan-style coleslaw for a refreshing contrast.
• If you don't have puff pastry, you can use a shortcrust pastry instead.
• Experiment with different spices and herbs to customize the flavor profile to your liking.

Serving advice

Allow the pie to cool for a few minutes after baking to allow the filling to set. Serve warm as a main course, accompanied by a fresh green salad.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of chopped fresh herbs, such as cilantro or parsley, before serving. This adds a pop of color and freshness to the dish.