A pie with a twist

September 27, 2007 9:00:00 PM PDT
In this week's Neighborhood Eats, we're traveling to the land down under. Actually, it's the Lower East Side but it sure feels Australian. That's because there's a laid back easy going feel at this snack shop, and the food is totally Australian.

It's called Tuck Shop and it's located at 68 East 1st Street in Manhattan.

There are lots of pies to choose from, and not one is filled with anything sweet.

Instead, these pies are savory -- the kind you'd find in Australia, usually baked at a school shop -- called a tuck shop.

Lincoln David opened his Tuck Shop two years ago in the East Village. The pies are about $5 bucks.

It's the kind of food you can walk around with, unless of course, your pie is topped with coleslaw.

The Tuck Shop helps expats feel right at home with the pies and sausage rolls.

Shrimp Pie Recipe:


  • 6 decent size shrimp
  • 1 mushroom (Chopped)
  • 1 tsp diced onion
  • 1 inch green top of scallion (Diced)
  • cilantro
  • Hint of garlic or more
  • Salt and pepper


  • Half a cup of milk
  • 1 tbsp flour
  • 1 tbsp butter


  • 1 cup bread flour
  • 3 tsp butter and/or lard (Room temp.)
  • 1 tbsp cold water
  • pinch of salt


    Either grill on a skillet or in a fry pan the shrimp whack half the butter, onion, mushroom, cilantro, garlic, salt and pepper to taste all onto shrimp.

    Flip thye shrimp after half a minute give it another half minute then mix it around for another minute and take it off the heat.

    Put the milk and butter into a pot (If you used the fry pan pour it in there to get the extra flavor) bring it close to a boil reduce the heat (Don't want it to boil) dump in the flour stir continuously until it thickens (Add a little more flour if you need it).

    Pour the gravy over your shrimp bung in the scallions stir it all together slide it into your pie shell and seal it with the puff pastry on top.

    Put all the dough ingredients together in a bowl except the water mix by hand add water when all else is combined, knead for 3 or 4 mins. and add a tiny bit more water if needs be then just roll it out and cut it to your tin size.

    We do have what we call a family pie in Australia just increase quantities for filling by how many people you are cooking for buy a big pie tin make the dough accordingly and now you've got an Aussie dinner for the whole family or for all your mates.

    If you can't be bothered making the pie dough stick in a ramiken and put the puff pastry on top.

    Set your oven to 350 egg wash top of pastry stab it with a fork a couple of times to form a T for TUCK SHOP 20 to 25 mins or until golden brown.

    Let it cool for a bit then as we say in Australia, TUCK IN.