CookEat Recipe
Oyster Pot Pie
Oysters and lean bacon in a creamy sauce, baked beneath a thin golden pastry lid.
Method
Steps
Step 1
Heat the oven to 200°C. Put thirty-six freshly opened oysters, all their own opening liquor and two gills of water in a saucepan. Season with one teaspoon of salt and two saltspoons of white pepper. Bring to a boil and cook for about five minutes, until the oysters reach 74°C. Keep the oysters hot in their liquor. Withdraw two gills of the actual cooking broth for the sauce.
Step 2
In another saucepan, heat two tablespoons of melted butter and briskly stir in three tablespoons of flour. Stir in the measured two gills of oyster broth and two gills of hot milk. Add half a teaspoon of salt, one saltspoon of cayenne and one saltspoon of grated nutmeg. Mix thoroughly and simmer for five minutes.
Step 3
Drain the oysters on a sieve over a clean vessel, reserving any remaining broth separately. Add the oysters to the sauce, mix carefully and keep hot over gentle heat. Cut two ounces of very lean raw bacon into quarter-inch cubes. Fry them in one teaspoon of butter for about five minutes, until cooked through to 71°C, then drain and add to the oysters. Mix and boil for one minute.
Step 4
Pour all the hot oyster filling into a deep ovenproof baking dish. On a lightly floured table, roll a quarter pound of raw folded butter pastry from the linked Paste for One Pie exceedingly thin, large enough to cover the dish.
Step 5
Beat enough pasteurized shell egg to brush the dish rim and pastry top. Brush the rim, lay the pastry over the filling, press it firmly around the edge and trim. Cut four very small vents in the top and lightly brush the surface with egg.
Step 6
Bake for about fifteen minutes, or as needed until the pastry is golden and fully cooked through and the centre of the filling is piping hot at 74°C. Serve promptly.
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