Scallop and Prawn Curry Pies

1. Pre-heat oven to 220°C or 200°C fan forced (430°F or 400°F fan forced).
2. Sauté onion in a heavy based large sauté pan with 1 tablespoon of oil until soft. Add potato, stir and cook for a further minute.
3. Add Sharwood's Korma Simmer sauce with ½ cup of water to the pan, stirring until mixed through. Place lid on sauté pan and simmer on low for 10 minutes.
4. After 10 minutes remove the lid and continue to cook for a further 5 minutes. Then add cream and coriander. Stir the mixture as it cooks for another few minutes until sauce has thickened slightly.
5. Remove potato/korma mixture from the stove and allow to cool. Once cool divide mixture between 4 ramekins.
6. Place an even number of scallops and prawns in each ramekin and stir through the potato/korma mixture.
7. Cut 4 x 14 cm circles from puff pastry. Cut a steam escape hole in the middle of each circle. You can also decorate your pie tops with any excess puff pastry you have to snazzy them up.
8. Place egg yolk in a small dish with a tablespoon of water and mix well. With a pastry brush, brush the top of the rims of the ramekins lightly with the egg yolk wash. Place a round of puff pastry on top of each ramekin, pushing down slightly on the rims to secure. Brush the puff pastry tops thoroughly with egg yolk wash.
9. Place scallop and prawn curry pies in the oven, on the middle shelf. Bake for 10 minutes. After 10 minutes turn oven down to 200°C or 180°C fan forced (400°F or 360°F fan forced). Bake pies for a further 35 minutes.
10. Serve immediately with smoked tomatoes.

Smoked Tomatoes

• There are a few ways you can smoke tomatoes; in a dedicated smoker, on top of your BBQ with smoker boxes (if your BBQ has a lid), in a foil lined wok (with lid) or with a smoking gun.
• Use a mild wood for smoking, I used applewood.
• I used a smoking gun to smoke my tomatoes, but you can use the method available or easiest for you.
• Pre-heat oven 210°C or 190°C fan forced (410°F or 375°F fan forced). Line a baking tray with baking paper.
• Remove tomato skins by blanching tomatoes in a pot of boiling water for a minute. Remove immediately and place in iced water. This will blister the tomatoes' skin making removal easy.
• Cut tomatoes in half-length wise. Place on baking tray. Bake in oven for 15 minutes. Leave to cool.
• Place tomatoes in a glass or metal baking dish, big enough to lay them side by side. Do not use plastic, as it will retain the smell of the smoke. Prepare smoking gun as per manufacturers' instructions.
• Cover baking dish with plastic wrap, leaving a small hole to insert the smoking gun's hose. Fill with smoke, remove hose and seal well to stop smoke escaping.
• Leave tomatoes to infuse in the smoke for 2 minutes. Remove plastic wrap and release smoke. Place tomatoes covered in fridge until needed.
• If using an outdoor smoker or BBQ there is no need to pre-cook the tomatoes. The tomatoes do not need long in the smoke as you want a delicate smoke flavour to accompany not overpower your pies.
• No matter how you cook your tomatoes, they need to still be firm. We aren't making pasta sauce.

Notes If you are planning on making these scallop and prawn curry pies for mid-week entertaining, you can prepare a little ahead. Make the pie mixture the day before, up to cooling stage, before placing the mixture in the ramekins. Store the mixture in a sealed container in the fridge.

Smoking Gun A smoking gun is a great investment. It is wonderful for small smoking jobs which you can do in your kitchen. They are small and easy to store. I personally purchased the Breville Smoking Gun. We even use it for making dramatic cocktails.