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Storm Chowder Pie wraps the flavors of the sea in a flakey crust. Photo by Morgan Bellinger
Pamatala Jad-zum: Storm Chowder Pie
These pies will make you wonder why chowder isn’t always served in a delicious crust. Very filling, Pamatala Jad-zum are a meal unto themselves.
2 ¾ cups all-purpose flour
1 ½ teaspoons salt
½ cup chilled shortening
1 ¼ sticks cold butter
6-8 tbsp ice water
2 tbsp butter
2 tbsp olive oil
1 ½ tbsp fresh sage chopped
7 cloves garlic crushed
1 tbsp fresh oregano chopped
1 ¾ cups broth (fish broth is best but any broth will do)
1 lbs skinned, de-boned salmon filets
½ lb shelled shrimp
1 cup cream
½ cup dry chopped wakame seaweed
1. Make the pie dough. In a large mixing bowl combine 2 ½ cups flour and salt. Cut into this the shortening and butter. Using hands or a pastry machine, mix in half of the butter and shortening at a time until dough is crumbly and pea-sized. Add just enough ice-water to keep dough together. Do not overwork the dough.
2. Divide the dough into plum-sized balls. Cover and chill.
3. Make the chowder. Heat butter, olive oil, sage, garlic, and oregano in a soup pot. Just as the garlic begins to brown, stir in 2 tbsp flour. Stir well to avoid lumps, adding more oil if necessary.
4. Add broth, salmon, shrimp, cream, and seaweed. Bring to a boil and reduce to simmer. Cover until fish is cooked and flakey. Salt to taste. Remove chowder from heat and set aside.
5. Prepare the pies. Preheat oven to 400° F. Grease a muffin tin and roll dough balls into flat discs. Press one disc into the muffin form, ladle chowder into it and cover with another disc. Cut away excess dough for re-use. Crimp edges and slit vents with a sharp knife. Repeat until all dough is used.
6. Bake at 400° F until chowder boils and tops are golden and flakey (30-40 minutes). Let cool for 5 minutes; remove from forms and garnish.
Pamatala Jad-zum will accommodate almost any seafood — consider clams, crab, or scallops. The seaweed in these pies evokes a storm-tossed sea but can be replaced with spinach.