Maine Lobster Pot Pie – Puff Pastry Recipe

Maine Lobster Pot Pie

Maine Lobster Pot Pie
As featured on “The Best Thing I Ever Ate”

Our Maine Lobster Pot Pie was featured on The Food Network’s “Best Thing I Ever Ate” episode, “Reinvented Classics.” The Lobster Pot Pie is our signature dish at our restaurant, Academe. While the exact recipe for the dish is a secret, Chef/Owner Shanna O’Hea has agreed to share her recipe for the puff pastry “lids” that top each lobster pot pie. This pastry recipe makes a great topper for your own pot pies, chili, or even hearty soups
and stews.

Maine Lobster Pot Pie - Puff Pastry Recipe
This is the puff pastry "lid" we use on our Lobster Pot Pies. The dough can be prepared ahead of time and frozen in individual portions for baking as needed.
Author:
Recipe type: Pastry
Ingredients
  • 4 oz Unsalted Butter, softened
  • 500 gm All-Purpose Flour, sifted
  • 10 gm Kosher Salt
  • ½ – ¾ cup Water, room temperature
  • 1 lb Unsalted Butter, softened
Instructions
  1. Sift flour on clean table and make a well in the center.
  2. Place salt, 4 oz of butter and ½ of the water in center well. Mix this together by hand to form a paste. Incorporate more water and fold in flour.
  3. Slowly cut flour in butter mixture so that it crumbles throughout, add more water if necessary
  4. Start to form dough, and knead 3- 4 times until it holds together but is still very elastic
  5. Place on half sheet tray and cover with damp kitchen towel, refrigerate for 1 hour
  6. Remove dough from refrigerator and roll out into a large rectangle (18″X14″). Take the one pound of softened butter and spread out evenly on dough leaving 2 inch border on long sides, and 3 inch border on short sides
  7. Fold dough in on all four sides so that all the butter is covered, cover with damp cloth and refrigerate for 1 hour
  8. Remove dough from refrigerator and begin to roll out into long sheet, about ¼ inch thick. Fold the dough by thirds (this is considered one turn). Take the seam side and position the dough so that it is pointing to the right and begin to roll again, about ¼ inch thick. Fold the dough into thirds again (second turn) and cover with damp cloth and refrigerate for one hour.
  9. Remove dough from refrigerator and position the dough so that the seam side is pointing to the right and begin to roll out into long sheet, about ¼ inch thick. Fold the dough by thirds (third turn). Take the seam side and position the dough so that it is pointing to the right and begin to roll again, about ¼ inch thick. Fold the dough into thirds again (fourth turn) and cover with damp cloth and refrigerate for one hour.
  10. Remove dough from refrigerator and position the dough so that the seam side is pointing to the right and begin to roll out into long sheet, about ¼ inch thick. Fold the dough by thirds (fifth turn). Take the seam side and position the dough so that it is pointing to the right and begin to roll again, about ¼ inch thick. Fold the dough into thirds again (sixth turn) and cover with damp cloth and refrigerate for one hour.
  11. At this point the dough is ready to be used or could be frozen for up to one month. For potpie cut dough in half and roll out so ½ inch thick and cut into nine 2-½ inch squares. Freeze squares or let rest for 30 minutes before cooking in 400 ovens for 6-8 minutes until golden and puffed.
Notes

Yield is 1 pound of dough.

About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.