Seafood Pot Pie

Name: Seafood Pot Pie
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 6 serving(s)
Ingredients: 1 cup (140 g) unbleached all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 1/2 cup (115 g) cold unsalted butter, cubed; 1/4 cup (60 ml) sour cream; 1 onion, chopped; 1 stalk celery, diced; 2 cloves garlic, chopped; 3/4 jalapeno pepper, seeded and chopped; 2 tbsp (30 ml) olive oil; 2 russet potatoes, peeled and diced; 1 cup (150 g) frozen corn kernels, thawed; 1 can (14 oz/398 ml) diced tomatoes; 1 tbsp (15 ml) tomato paste; 1 tbsp cornstarch; 1/2 cup (25 g) chopped cilantro; 1 lb (454 g) skinless salmon, cubed; 3/4 lb (340 g) raw medium shrimp, peeled and cut into three pieces each; Milk, for brushing; Salt and pepper; 3/4 cup (180 ml) sour cream; 3 tbsp chopped cilantro; 1/4 jalapeno pepper, seeded and chopped

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Preparation 45 MIN

Cooking 1 H 10 MIN

Cooling 40 MIN
Servings 6

Ingredients
Preparation

Ingredients

Pastry Dough

1 cup (140 g) unbleached all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (115 g) cold unsalted butter, cubed
1/4 cup (60 ml) sour cream

Filling

1 onion, chopped
1 stalk celery, diced
2 cloves garlic, chopped
3/4 jalapeno pepper, seeded and chopped
2 tbsp (30 ml) olive oil
2 russet potatoes, peeled and diced
1 cup (150 g) frozen corn kernels, thawed
1 can (14 oz/398 ml) diced tomatoes
1 tbsp (15 ml) tomato paste
1 tbsp cornstarch
1/2 cup (25 g) chopped cilantro
1 lb (454 g) skinless salmon, cubed
3/4 lb (340 g) raw medium shrimp, peeled and cut into three pieces each
Milk, for brushing
Salt and pepper

Cilantro Sour Cream

3/4 cup (180 ml) sour cream
3 tbsp chopped cilantro
1/4 jalapeno pepper, seeded and chopped

Preparation

Pastry Dough

In a bowl, combine the flour, baking powder and salt. With a pastry cutter, add the butter and mix until it forms pea-sized pieces. Add the sour cream and mix by hand to moisten the dry ingredients until a ball begins to form. Shape the dough into a disc. Cover with plastic wrap and refrigerate for 30 minutes.

Filling

In a large non-stick skillet over medium heat, soften the onion, celery, garlic and pepper in the oil. Add the potatoes, corn, tomatoes, tomato paste, cornstarch and cilantro. Bring to a boil and let simmer for 10 minutes. Add the salmon and continue cooking for 2 minutes. Add the shrimp. Season with salt and pepper and stir gently. Transfer to an 11 x 8-inch (28 x 20 cm) baking dish. Set aside.
With the rack in the middle position, preheat the oven to 350°F (180°C).
On a floured work surface, roll out the dough into a rectangle larger than the baking dish, approximately 13 x 10-inch (33 x 25 cm). Cover the filling with the dough. Fold excess dough inward, pressing on the edge of the baking dish. Brush with milk. Make 3 incisions in the dough.
Place the baking dish on a baking sheet. Bake for about 45 minutes or until the pastry is golden brown. Let rest 10 minutes.