Pot en pot des Iles

Pot en pot des Iles

In a large pot add the following :

1 ½ cups water
2 ½ cups cubed potatoes
1 ¼ cups diced celery
1 ¼ cups diced onion
½ cup finely diced carrot
3 tsps powdered fish bouillon
1 pound of each (fresh shrimp, scallops, lobster)
1 tsp salt
½ tsp pepper
Simmer these ingredients for 10 to 15 minutes (until potato cubes are no longer firm)
Reduce heat and add:
½ cup butter (allow to melt)
1 ½ cups 35 % Cooking Cream
4 tbps Cornstarch diluted in a bit of water
Stir until mixture thickens and set aside to make pastry.

4 cups flour
8 tsps baking powder
2 tsps salt
2 tsps dry mustard
1 tbsp dried parsley
2/3 cups Crisco Shortening…..
1 ¾ cups milk
With a pastry blender add shortening to dry ingredients until crumbly. Add milk and combine. Flour a baking surface and knead dough until no longer sticky. Divide into two pieces—one to cover the bottom and sides of a 9 x 13 pyrex dish, and the remaining for the top. Add seafood mixture to bottom dough. Wet the out edges of pastry with milk and add the top layer of dough. Bake at 350 degrees for 30 to 40 minutes…until pastry is golden. Once removed from oven, use a pastry brush and lightly coat the pastry with butter.

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