Safood Pot Pie

3 Tbsp butter
2Tbsp olive oil
1 carrot, finely diced
2 stalks celery, finely diced
1medium onion, finely diced
1/4 cup flour
1 1/2cup milk
1/4 cup sherry

1 lb Langoustine tails
1/2 lb sea scallops, quartered-
palmful fresh parsley

1 16-oz package puff pastry, 2 12-inch sheets
1 egg beaten with 1 Tbsp water

Preheat the oven to 375F. Prepare the sauce by melting the butter with the oil. Add the carrot, celery and onion and cook abut 6-8 minutes, until beginning to soften. Whisk in the flour, and cook another 1-2 minutes. Stir in the shellfish and parsley. Mix well.

Spray oil on a 1 1/2 quart casserole dish. Line with one of the puff pastry sheets. Pour in the seafood mixture. Top with the second sheet, offsetting it by 45-degrees. Fold up any overhanging flaps of the sheets up onto the top sheet. Paint the pastry generously with the egg wash and poke several vent holes in the pastry with the tines of a fork. Bake 30-45 minutes, until the crust is nicely browned. You may want to place a jelly roll pan on the rack below the pot pie, to catch any drips from the bubbling pie.
Another variation: Cod and Shrimp Pot Pie Ramekins

Substitute the langoustine tails for cod, cut in bite sized pieces, and shrimp (cut in thirds) for the scallops. Cut each puff pastry square in half and layer them on each of four ramekins.Mix the seafood with the cream sauce and divide evenly among the ramekins.Fold the extra dough back over at an attractive angle, to cover the seafood mixture, brush with egg wash and bake for about 30 minutes, until brown and bubbly.