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Oyster in a Pastry Shell Recipe by Paula Deen

Moderate Level
65 MIN 20 Prep + 45 Cook
Servings
$ /Serving
Print
Moderate Level
65 MIN 20 Prep + 45 Cook
7 Servings
$ /Serving

Oyster in a Pastry Shell Recipe by Paula Deen

Moderate Level
65 MIN 20 Prep + 45 Cook
7 Servings
$ /Serving

Ingredients

  • 1 cup fresh oysters, drained and chopped
  • 1/2 lb button mushrooms, chopped
  • 6 tablespoon butter, divided
  • 3 tablespoons all-purpose flour, plus 1/2 cup for crust
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1 teaspoon lemon juice
  • 1 1/2 oz cream cheese

Preparation

Oyster Preparation:

In a frying pan, saute mushrooms in 2 tablespoons butter until tender. Blend in 3 tablespoons flour and cook until bubbly. Gradually add milk and cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice and oysters. Cook over medium-low hear until oysters start to curl up (about 5 minutes), stirring occasionally.

 

Crust Preparation:

Preheat oven to 350°F. Soften cream cheese and 4 tablespoons butter and blend well in a medium bowl. Stir in 1/2 cup flour to form dough. Transfer dough into a plastic kitchen bag and chill in refrigerator for 1 hour. Remove from fridge and shape into 7 balls about 1/2 oz each. Flatten and place in an ungreased 4-oz cup muffin tin. Bake 30-40 minutes or until golden.

 

Assembly:

Fill crusts with oyster filling; garnish with parsley and parmesan cheese. Serve hot.

 

Tip: For a quicker recipe, a store-bought mini-pie crust may be substituted.

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