Seafood Pot Pie | RICARDO

Ingredients

• 1 cup (140 g) unbleached all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (60 ml) sour cream
• 1 onion, chopped
• 1 stalk celery, diced
• 2 cloves garlic, chopped
• 3/4 jalapeno pepper, seeded and chopped
• 2 tbsp (30 ml) olive oil
• 2 russet potatoes, peeled and diced
• 1 cup (150 g) frozen corn kernels, thawed
• 1 can (14 oz/398 ml) diced tomatoes
• 1 tbsp (15 ml) tomato paste
• 1 tbsp cornstarch
• 1/2 cup (25 g) chopped cilantro
• 1 lb (454 g) skinless salmon, cubed
• 3/4 lb (340 g) raw medium shrimp, peeled and cut into three pieces each
• Milk, for brushing
• Salt and pepper
• 3/4 cup (180 ml) sour cream
• 3 tbsp chopped cilantro
• 1/4 jalapeno pepper, seeded and chopped