Irish Seafood Pie
1/3 cup plus 1 tablespoon shortening
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
1 pound scallops
8 ounces mushrooms, sliced
1/2 cup chopped leek or scallions
1/2 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1 1/2 cups half-and-half
Dry white wine
1 egg yolk
1 tablespoon water
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.
Filling: If scallops are large, cut into 1-inch pieces.
Cook and stir mushrooms and leek in 2 tablespoons of the butter 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 butter 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.
Heat remaining 1/4 cup butter 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 minute.
Stir in mushroom mixture and scallops.
Pour into ungreased shallow 1 1/2-quart casserole.
Heat oven to 425 degrees F.
Unwrap pastry and place on well-floured board.
Roll dough 1 inch larger 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.
Yield: 4 servings