Scallop Pasty with Saffron Pastry

I’ve had the idea in my head for a while now to make and saffron puff pastry and use it for seafood pies – so I did. This is the first time I have made puff pastry from scratch. If you haven’t made it before I reckon don’t bother – it’s a pain in the arse – just buy it. However I suppose you have to make it if you want to put saffron in it.

Anyway….with the commercial scallop season maybe drawing to a close soon I thought I would make some scallop pasties.

For the Saffron Puff Pastry

Just use a standard puff recipe like this but into the iced water bleed around 10 saffron threads.

For the Filling


250g Fresh Scallops
16x Spears of Asparagus
Juice and Zest of 1 Lemon
Pepper and Salt
Fresh Thyme
1 Cup of Grated Mozzarella


1. Roll the pastry flat to about 5mm thick and using a large soup bowl cut out circles of pastry.

2. On one side of the circle of pastry, leaving 1 cm around the edge for when you fold, place a little cheese, then 4 spears of asparagus cut to the length the of the pastry, 5 or 6 scallops, pepper and salt, a few thyme leaves, a sprinkling of lemon zest and a squeeze of lemon juice and a little more cheese.

3. Then wash with egg around the edge of the pastry, fold over, then press down with a fork to seal. Prick the top of the pasty to let steam out.

4. Refrigerate for half and hour then put in an oven at 200 C for about 25mins or until golden.

5. Serve with tomato relish – you might want to add a bit of extra vinegar to your relish as the pasty is pretty full on.

Makes 4

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8 Responses to Scallop Pasty with Saffron Pastry

  1. I love scallops but I’ve never had them in a pasty- looks delicious!

  2. Looks delicious – what a treat, to have scallops in a pasty! I love that plate by the way, where is it from?

  3. Tine says:

    this is a really lovely blog..

  4. Oh my word, drooling. I’ve never had scallops this way but it has to be amazing.

  5. Anna says:

    that looks really yummy! If i just used bought puff pastry, do you think a bit of saffron in the scallop mix would be too overpowering?

    I like the idea of saffron puff pastry, but it is a pain to make! 🙂

    • Sam says:

      Hi Anna – thanks! I reckon maybe make a thickish white sauce and add the saffron to that and then maybe omit the cheese.

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