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This recipe is an adaptation of several "seafood pot pie" recipes. The filling is super flavorful thanks to the deglazing with dry sherry that is allowed to cook down. Sherry is a white wine fortified with brandy and adds a terrific layer of flavor to your basic cookery. Whatever you do don't get cooking sherry as it can be a salt bomb, like all cooking with wine use one you would drink.
Langoustine Pot Pie
Ingredients
- 3 T Butter
- 1 small sweet onion or shallot - fine dice
- 3 cloves garlic, minced
- 1/4 c dry sherry
- 2 T flour
- 1 3/4 C heavy cream - room temperature
- 1 lb. langoustines, fresh or frozen
- 1/2C frozen peas
- 1/8 t fresh grated nutmeg
- Kosher salt and pepper to taste
- 1 14 oz package frozen puff pastry
- 1 egg beaten
Method
Preheat oven to 425*F
In a large sauce pan melt butter. Add onion and garlic. Cook over medium heat until just translucent. Add Sherry and cook down until it resembles a thick syrup. Add flour and cook 1 minute until completely dissolved and cooked through.
Add heavy cream 1/2 c at at time and whisk in to ensure no lumps. Bring to low boil. Add langoustines and return to low boil. Add peas. Test for seasoning and add salt and pepper as needed. Add nutmeg.
Brush rims of 4, 8 ounce ramekins. Divide hot langoustine mixture between the ramekins. On a lightly floured board roll out the puff pastry sheet until approximately a 12 inch square. Make 4 circles of pastry 1 inch wider than ramekin. Place pastry on top of ramekin and lightly press along outer rim of the ramekin. Brush tops with egg wash.
Place the pot pies on a baking sheet and bake in preheated oven for 25-30 minutes until puffed and bubbly and pastry is a rich golden brown.
Let cool 5-10 minutes before serving.
Pot Pie...the money shot, breaking the crust
A few tips. Make your life easier with the minced garlic. Use a micro plane to finely mince the garlic. Much easier and cleaner than you get with the old chefs knife. There will be some boil over so line your baking sheet with foil...makes clean up a breeze.
