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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap. | 2. PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons. | 3. Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole. | 4. Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings. | 5. Betty Crocker’s new International Cookbook. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortening	1/3	cup		113.152	0.0	0.0	12.8
shortening	1	tablespoon		113.152	0.0	0.0	12.8
purpose flour	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cold water	2 -3	tablespoons		0.0	0.0	0.0	0.0
scallop	1			312.8007	14.415999999999999	54.6721	2.2213
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
leek	1/2	cup	chopped	27.145	6.2968	0.6675	0.1335
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
purpose flour	1/4	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
mustard	1/8	teaspoon		0.0394	0.0068	0.0042	0.0006
pepper	1	dash		0.251	0.064	0.0104	0.0033
half cream	1 1/2	1/2		205.32	31.32	9.048	4.872
white wine				-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.