The Traditional Tasmanian Scallop Pie


If you've followed me for a while you'll now that I am an incredibly proud Tasmanian. So much so my partner told me recently I tell at least one person daily where i'm from.... hehehe!

This recipe is the epitome of my "home" Tasmania..... a little island off the south of Australia with its rugged, yet buttery cliffs, blowing spicy winds and it's beating scallop heart. This pie is Tasmanian to the crust.

A little piece of history is that  "back in the day" local people would gather on the wharves of Hobart and warm their freezing bodies with a curried scallop pie. A unique combination of local pastry, Keens curry and scallops, fresh from the boats of course. This pie couldn't be more Tasmanian if it tried and it's making a BIG comeback!

Now without this turning into a blog about how much you MUST  visit Tasmania and a list of the culinary delights you should sink your teeth into, not to mention the Tasmanian Devils.... you can head to Tailored Tasmania for that and allow me get on with this traditional Tassie sensation!


2 sheets of puff pastry - go the buttery, don't hold back. You can make your own too of course.

20 Scallops - again - don't hold back. It's the Tassie way!

2 tsp Keens Curry! - add more to taste. I love the curry flavour STRONG!

2 egg yolks

2 tbsp butter/ghee

2 tbsp flour - you can use white or buckwheat for gluten free (but your pastry has gluten so stop kidding yourself)

Juice of half a lemon and the zest

1 cup fish/vege stock (I used vege but you can use fish as it's a seafood dish)

3 tbsp cream - I actually used coconut yoghurt as a dairy free alternative

2tbsp chopped parsley

1 tbsp olive oil



What The Bloody Hell To Do To Make A Pie! (Method)

  • Turn your oven on - 220 degrees
  • Peel the ugh bits from your scallops - the black stuff. Keep the roe (orange lip) on as thats very Tasmanian
  • Take out two puff pastry sheets - unless you made your own.
  • Make 1 cup of stock - heat and put to the side. Don't spill it.
  • Whisk two eggs yolks with lemon juice and zest in a small bowl
  • In a saucepan melt your butter and when it's foaming gradually add the flour and stirring to a thick paste. Yes it does have to foam. Don't take a shortcut or you'll end up with Clag glue.
  • Cook for a minute and then add your stock, if you can remember where you put it
  • This is now known as the "hot sauce" cause its hot.
  • add 1/3 of the "hot sauce" to the egg yolk "cold sauce"
  • Take off the heat and pour the hot sauce into the cold sauce and make a warm sauce. hehe
  • Add salt, pepper and parsley
  • In a pan, heat olive oil SEAR the scallops. These guys are soooooooo sensitive, so you literally want to put them in the pan give them a minute and turn them over ONCE. Do not keep turning, do not fiddle and fidget or you will stew them. Or worse make them taste like rubber. And who wants a pie of rubber balls. Don't even go there. 

Put scallops into a bowl and tell them nice things.

Line your pie tray with baking paper, I put a bit of butter over it too, just to be extra buttery. It's treat day after all!

Place one sheet of pastry. 

Now if at this point you have realised you don't have a pie pan. You screwed up.

You can use bowls or a muffin tray and make mini pies. Donnnnn'''ttt bloody panic!

Line them, place pastry blah blah

add scallops to your sauce and spoon into your pie. If making mini pies, make sure you add equal amounts of scallops because Tasmanians do count them and if one person has 4 and one has 6, The family will break down. Legit.

Place pastry top over the top and press in the corners so there is no room for leakage. No-one likes pie leakage..... or any leakage for that matter.

Brush the top if you pie with butter or egg wash (1 egg yolk and sea salt)

Put in oven and sit on floor.

Watch that baby rise!


When golden brown serve with a delicious salad or in true Tassie style, mashed potato and peas (you could actually add this to the pie but it's not very Tasmanian.)

Then go to PinkFitz Champions and post a pic of your creation, I would seriously love to see it!




and PS: if you go to Tassie soon - get your scallop pie from the little corner store at Dunnally :) Tell them I sent you :) They won't know who you are talking about but hey. Try, you might get free sauce.

Kate Fitz