You will need:
- 250g scallops, halved if large
- 1 brown onion
- 1 carrot
- 1 stalk celery
- 2 cloves garlic
- 420g tin cream of mushroom soup
- 1 small chicken stock cube
- 4 sheets ready rolled puff pastry, thawed
Let's make it:
Step 1:
Preheat the Sunbeam Pie Magic®. While the Pie Magic is heating, finely chop your onion, carrot, celery and garlic. In a large frying pan over medium-high heat, add a drizzle of olive oil and the onion, garlic, celery and carrot. Cook, stirring, until softened, 4-5 minutes.
Step 2:
While the vegetables are softening, add four scallops to each pie cavity in the Sunbeam Pie Magic® and sear for 1-2 minutes each side, until lightly golden. Remove to a small bowl. They will finish cooking in the pie. Wipe out the pie cavity with a paper towel and tongs.
Step 3:
While the scallops are resting, pour over the cream of mushroom soup and the crumbled chicken stock cube to the pan with the vegetables. Increase the heat to high and boil for 2-3 minutes, until very thick.
Step 4:
Cut out the pie bases and tops from the pastry sheets, using the Sunbeam Pie Magic® cutter. Place the pastry bases into the pre-heated Sunbeam Pie Magic®. Add four scallops to each base, then pour over the creamy mushroom vegetables. Cover the pies with the pastry tops.
Step 5:
Cook the pies until golden brown, approximately 8-10 minutes. Serve.
COOK'S TIP:
If you don’t want to clean out your Pie Magic, you can use the pan prior to cooking the vegetables to sear the scallops.
