Seafood Pot Pies

(makes 2, 6 inch pies or one, larger standard-sized pie)

1 package frozen puff pastry sheets

1/4 pound scallops

1/4 pound uncooked shrimp (prefer shell-on)

1 Mahi Mahi fillet

1 can diced clams

1 C. vegetable stock

1 small potato (cubed)

1 rib celery (diced)

1 carrot (sliced)

1 small onion (diced)

6 Shitaki mushrooms, cut into bite-size pieces (other mushrooms can substitute or obmit)

2 cloves garlic (finely minced)

2 Tbl. flour

1 Tbl. each oregano and dried parsley flakes

salt, pepper, olive oil

Thaw puff pastry sheets. Pre-heat oven to 35o degrees. Roll out a single pastry sheet to about 1/4 inch thick and cut to fit the bottom of the pie pans. Prick the pastry disks several times. "Blind bake" the bottom crust until brown.  Keep checking on the pastry and push it down as it puffs to make a firm bottom crust.  When bottom crusts are brown, remove from oven and set aside.  Peel shrimp. Cut seafood into uniform, bite-sized pieces and set aside.  Bring a sauce pan of water to a boil and pre-cook the potato until fork-tender. Meanwhile, in a large fry pan, drizzle a little olive oil and cook the shrimp shells until pink.  Remove shells and add the onion, celery and carrot to the pan. Saute' until just about tender before adding the garlic and mushrooms.  Add seafood and vegetable stock.  Season with salt, pepper, oregano and parsley.  When the seafood is almost done, add in the drained, cooked potato and stir in flour to thicken the broth.  Remove from heat.  roll out remaining pastry to 1/4 inch thick and cut two more disks for the top crusts.  Increase heat in oven to 375 (the pastry will puff in the hot oven, especially if the dough is a little cold and it will make a very crisp, flaky crust.)  Divide seafood mixture between the pie pans and top with pastry. Cut a hole in the top to vent. Bake until golden brown. Since the filling is already cooked, you only need to get the top crust puffed and brown. For a more shiney crust, you can brush the top with an egg wash before baking.