50+ Friends Club Cookbook
Fish and Shellfish
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Oyster Pie
From the Kitchen of: Pepper
Source: The Florida Cookbook
I have eaten a pie similar to this one and it is wonderful but have never prepared
it . This recipe was sent to me by a friend.
| 1 |
qt. |
Oysters, shucked with liquor |
| 10 |
|
whole Allspice |
|
| 1 |
Tbsp. |
Parsley, minced |
| 1/2 |
tsp. |
dried Thyme or 2 tsp. minced fresh |
| 1/4 |
tsp. |
Salt |
| 1/8 |
tsp. |
ground White Pepper |
| 1/2 |
c. |
Heavy Cream |
| 2 |
Tbsp. |
Cream Sherry |
| 1 |
|
sheet frozen puff pastry - thawed
or flaky pastry for a 2 crust 9" pie |
Combine the oysters in their liquor with allspice in a large
skillet or saute pan. Simmer over moderate heat until the oysers are plumped,
2-3 minutes.
Lift out the oysters with a slotted spoon onto a plate.
Add the parsley, thyme, marjoram, salt and pepper to
the liquor. Simmer briskly until the liquid is reduced to about 1/2 cup.
Add the cream and sherry and stir over moderate heat until slightly thickened.
Skim out the allspice and return the oysters to the sauce.
Spoon the oysters and the sauce into 4 individual shallow baking
dishes or a 9" pie pan.
Roll out the pastry very thin and cut it into shapes to fit the pies.
Place the pastry over the pies and crimp the edges to the rims of the dishes.
Cut several slits in the top of each pie.
You may refrigerate the pies at this point up to
2-3 hours.
To bake, preheat oven to 425 degrees. Bake until the pastry is
goldne brown and the oyster filling is bubbly, 12 minutes for individual pies, 15-18 minutes
for a large pie. Serve at once.