Tasmanian Scallop Pie

Clean 500 g of scallops, rinse under cold water, pat dry thoroughly and refrigerate while you make the sauce. Preheat the oven to 200°C.

Melt 60 g of butter in a saucepan over medium-low heat. Add 2 tsp curry powder and cook for 2 minutes, stirring constantly, to bring out the spice's aroma without burning it.

Remove the saucepan from the heat, stir in 30 g of flour and mix into a smooth paste. Return to the heat and cook for 1 minute, then gradually whisk in 500 ml of milk, whisking continuously. Bring to a boil and cook for 3–4 minutes, until the sauce thickens.

Stir 30 g of grated hard cheese into the sauce, and season with salt and black pepper to taste. Add the scallops and cook over very low heat for 1–2 minutes — just until the flesh turns white, taking care not to overcook them.

Remove the filling from the heat, cover with plastic wrap pressed directly onto the surface and chill for 20 minutes. Thaw the puff pastry for 10 minutes if it was frozen.

Line the pie tins with puff pastry, spoon in the chilled filling, cover with the remaining pastry and pinch the edges firmly to seal. Brush the tops with 1 egg yolk and prick with a fork to let steam escape.

Bake the pies for 5 minutes at 200°C, then lower the temperature to 180°C and bake for another 15 minutes, until the pastry is golden and crisp.

Let the pies rest for 10 minutes before serving warm.