Mini Abalone Pies


Mini Abalone Pies
Abalone are sea snails that live in the cold, coastal waters of almost every continent on the planet and have a worldwide reputation as a delicacy. These delicious filo pies are such a delightful way to use Abalone.

Makes 12 pies 


  • 20g unsalted butter, plus 2 tsp extra, softened and 50g melted, for brushing
  • 3 shallots, finely chopped 
  • 1 garlic clove, crushed 
  • 1 tsp grated ginger 
  • 50ml white wine
  • 100ml cream 
  • 6 abalone, unshucked 
  • 1 tsp plain flour 
  • 1 tbsp finely chopped chives
  • 1 tsp lemon juice
  • 8 sheets filo pastry
  • Lemon wedges, to serve

Mini Abalone Pies Method

Heat the butter in a medium non-stick frying pan over medium heat. Add the shallots, garlic and ginger and cook for 4 minutes, or until softened. Add the wine, cream and abalone (shell-side up), then cover with a lid, reduce heat to low and cook for 20 minutes. 

Take off heat and carefully remove the abalone. (The meat will come away easily from the shell with a spoon.)

Remove the roe from the abalone and chop meat into 1cm pieces. Using a fork, mash a little of the cooked roe and add it to the cream mixture. 

Mix the 2 tsp butter and flour together. Add to the cream mixture, then return the pan to a medium heat and cook, stirring, for 2 minutes, or until mixture thickens. Add the chives, lemon juice and abalone to the pan and mix to combine. Cool the mixture in the fridge for 1 hour, or until cold. 

Preheat the oven to 200°C (180°C fan forced). Layer 4 sheets of filo pastry, brushing each layer with the melted butter, then cut into 6 squares. Repeat with the remaining pastry. 

Spoon the abalone mixture into the centre of each pastry. Gather the edges up and pinch to secure. Place into a lightly greased 12-hole mini muffin pan. Bake for 20 minutes or until golden. 

Serve with lemon wedges.


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