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Oyster Pie Recipes
Posted on 1/28/15 at 10:43 am
Posted on 1/28/15 at 10:43 am
So, I saw a pic of an appetizer oyster pie on Facebook and now, I'm on a mission to recreate something similar. I've not made an oyster pie. This one must have some herbs or at least rosemary in it or I assume so due to the garnish. I'll put the pic below.
Does anyone have an oyster pie recipe they like which has a pie type crust on top? Puff pastry would work, but I think I'd prefer a crust, though I might make both. I have a some of the little cast iron enamel casseroles like the one in the pic. I'm thinking something creamy.
Does anyone have an oyster pie recipe they like which has a pie type crust on top? Puff pastry would work, but I think I'd prefer a crust, though I might make both. I have a some of the little cast iron enamel casseroles like the one in the pic. I'm thinking something creamy.
4
Posted on 1/28/15 at 10:46 am to Gris Gris
So not being able to see inside the pastry, this is my initial reaction. This could be related to a dish made famous at LeRuth's (as I recall) that was an oyster and artichoke soup topped with a puffed pastry crust.
At least, if you wanted to start somewhere, Id start there.
At least, if you wanted to start somewhere, Id start there.
Posted on 1/28/15 at 10:55 am to BlackenedOut
Could be, but one person who had it called it a pie. She actually called it an oyster pot pie, but that was her description based more on appearance than flavors. She's not a big cook, I don't believe. I'm picturing a hot and bubbly mixture underneath that pie crust. An oyster rockefeller flavor wouldn't hurt my feelings. No rosemary, though, if going that route.
Posted on 1/28/15 at 10:57 am to Gris Gris
Sounds like a hybrid oyster patty/pot pie.
Probably just a seafood veloute with oysters, wilted spinach, some pernod, the put in a ramekin and topped with puff pastry. At least that is what would probably taste best
Probably just a seafood veloute with oysters, wilted spinach, some pernod, the put in a ramekin and topped with puff pastry. At least that is what would probably taste best
Posted on 1/28/15 at 11:08 am to Gris Gris
Posted on 1/28/15 at 11:29 am to BlackenedOut
quote:
Probably just a seafood veloute with oysters
That's what I figured for the base, an oyster veloute. This one has a pie crust rather than puff pastry or it looks like that to me. I wondered if any cream or other dairy might have been added. I think the veloute is good enough.
Posted on 1/28/15 at 12:51 pm to Gris Gris
From Vernon Roger's book, this one is excellent. Have not made it in too long, and I've likely tinkered with it before. But it is excellent.
Oyster Pie
Ingredients
4 T flour
4 strips of bacon
1/2 lb each ground beef and pork
1 onion, diced
1 cup chopped green onions
1 cup oyster liquid
1.5 cups of oysters (if very large, cut in half)
Salt, red and black pepper to taste
2 cloves minced garlic
2 T butter
1/2 cup chopped parsley
1 deep pie shell for the bottom
1 regular shell(or a sheet) for the top
Egg wash or a little melted butter
Method
Fry the bacon and remove from pot. Add a T of butter , then the flour and make a brown roux.
In a seep rate pan, brown the ground meats. Add the onions and sauté a few minutes. Add the garlic, parsley and green onions. If their is excess fat, drain it.
Add the oyster liquid to the roux. Stir in the meat and vegetables over med heat. Add the oysters and crumbled bacon, then season to taste with salt, black and red pepper.
Pour the mixture into the deep shell. top with the smaller shell.pierce or slice vents. Brush with either a little melted butter or egg was.
Place in a 450 oven for 10 minutes, and then go 350 for 30 more. let it rest 5 minutes, slice and serve. Damn good.
Oyster Pie
Ingredients
4 T flour
4 strips of bacon
1/2 lb each ground beef and pork
1 onion, diced
1 cup chopped green onions
1 cup oyster liquid
1.5 cups of oysters (if very large, cut in half)
Salt, red and black pepper to taste
2 cloves minced garlic
2 T butter
1/2 cup chopped parsley
1 deep pie shell for the bottom
1 regular shell(or a sheet) for the top
Egg wash or a little melted butter
Method
Fry the bacon and remove from pot. Add a T of butter , then the flour and make a brown roux.
In a seep rate pan, brown the ground meats. Add the onions and sauté a few minutes. Add the garlic, parsley and green onions. If their is excess fat, drain it.
Add the oyster liquid to the roux. Stir in the meat and vegetables over med heat. Add the oysters and crumbled bacon, then season to taste with salt, black and red pepper.
Pour the mixture into the deep shell. top with the smaller shell.pierce or slice vents. Brush with either a little melted butter or egg was.
Place in a 450 oven for 10 minutes, and then go 350 for 30 more. let it rest 5 minutes, slice and serve. Damn good.
Posted on 1/28/15 at 12:53 pm to Gris Gris
Sauce Vin Blanc?
The white wine with Oysters sounds nice. and Making the Veloute base for the Sauce Vin Blanc with the oyster liquid would be good. The Sauce Vin Blanc would have the heavy cream you mentioned.
What else will you add?
The white wine with Oysters sounds nice. and Making the Veloute base for the Sauce Vin Blanc with the oyster liquid would be good. The Sauce Vin Blanc would have the heavy cream you mentioned.
What else will you add?
This post was edited on 1/28/15 at 12:57 pm
Posted on 1/28/15 at 1:19 pm to MeridianDog
I might use pernod rather than white wine if I were making it, but that would depend on the other ingredients I decide to use. If I were to go herby, I'd use wine. If not, probably pernod.
Interesting recipe. I like the bacon addition, but not the beef and pork for what I'm thinking about.
Interesting recipe. I like the bacon addition, but not the beef and pork for what I'm thinking about.
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