1. Preheat the oven to 425 degrees F.
2. Cut the shortening into the flour and salt until the dough forms small peas. Add in water 1 tbsp. at a time until the flour is moist.
3. Make the pastry into a ball and then flatten it a bit. Wrap it in plastic wrap.
4. Unwrap the dough and put it on a well-floured board when you are ready to fill the pie. Roll the dough until it fits over the casserole dish. After you fill the dish, place the pastry on top and flute the edges.
5. Mix the egg yolk and water together and brush it over the pastry. Bake the pie for about 25 minutes, or until the crust is golden brown.
6. Cook the mushrooms and leeks using 2 tbsp. of margarine in a skillet. The skillet should be over medium heat. Remove them from heat after 5 minutes or until the mushrooms are browned and no longer in liquid.
7. Heat 2 tbsp. of the margarine in skillet over medium heat. Cook the scallops until they are white. This will usually take 5 minutes. Remove them from the skillet and drain all of the remaining liquid except for 2 tbsp.
8. Melt the rest of the margarine in a skillet over low heat. Add flour, mustard and pepper until the mixture is smooth. Remove the skillet from heat and pour in half and half. Add in the scallop water with enough wine to make 1/3 of a cup and let the mixture rise to a boil while stirring constantly. Add the remaining ingredients and pour into the casserole pan.
Things You’ll Need:
• 1/3 cup shortening
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 2 to 3 tbsp. cold water
• 1 lb. scallops
• 8 oz. mushrooms, sliced
• 1/2 cup chopped leek or green onions
• 1/2 cup margarine or butter
• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. dry mustard
• 1-1/2 cups half and half cream
• 1 tbsp. shortening
• Dry white wine
• 2 egg yolks
• 1 tbsp. water
• Additional flour
• Casserole dish
• Lemon wedges
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