Our partner’s recipe: Tante Yvonne’s seafood pot pie
Tante Yvonne’s seafood pot pie is a classic from the Magdalen Islands that has won numerous awards over the years! This recipe is a holiday tradition for Ann Cantin, Director of Communications and Marketing at Québec City Business Destination. It turns out that her partner was a nephew of the famous Tante Yvonne. Each year, cooking this pot pie is their way of paying tribute to this aunt who left no one indifferent, with her bright smile, her generosity, and her delicious meals.
Ingredients
For the dough
- 4 cups flour
- 2 tsp. parsley
- 8 tsp. baking powder
- ⅔ cup fat
- 2 tsp. salt
- 1 ¾ cup milk
- 2 tsp. dry mustard
For the seafood mixture
- Salt and pepper
- 1 can of condensed milk
- ½ cup butter
- 4 tbsp. cornstarch
- 1 cup water
- 2 cups potatoes, cut into small cubes
- 2 cups scallops in small pieces (454 g)
- 1 lb. frozen lobster or lobster meat in small pieces (454 g)
- 2 cups shrimp (450 g)
- 1 cup celery, cubed
- 1 cup finely chopped onions
- 1 medium carrot, grated (not too finely)
- ¼ cup chopped shallots
- 1 tsp. fish condiments
Preparation
Dough
- Mix the dry ingredients.
- Add fat and milk. Mix well.
- Roll out with a rolling pin and cover the bottom and sides of a rectangular baking pan.
- Save the excess for the top crust.
Seafood mix
- Pour the water, potatoes, lobster, shrimp, scallops, celery, onions, shallots, carrot and fish condiments into a pot.
- Boil everything for 10 minutes. Add condensed milk and butter.
- Dissolve the cornstarch and add to the contents. Pour everything onto the pastry.
- Brush the edges of the dish with milk. Place the second rolled out and press the edges with a fork to form a seal.
- Perforate the top of the pastry in the shape of waves to allow air to pass. Don’t forget the decoration… the small fish cut from the dough.
- Bake at 350°F for 30 to 50 minutes, or until the pastry is golden brown.
