Oyster Filling For Patty Shells Recipes

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS

Steps:

• Brown ground beef and ham together, breaking up chunks; drain.
• Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
• Add green onions, parsley, paprika and season with salt, pepper and cayenne.
• In the meatime with food processer, process oysters with liquid until pulverized.
• To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
• For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
• For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
• For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

OYSTERS IN THE PATTY SHELL

Steps:

• Sauté mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.

OYSTER FILLING FOR PATTY SHELLS

Steps:

• Sauté onions in butter; add parsley and garlic, and stir in flour till smooth. Add oysters (will get thinner as they cook, but a little water may be added if too thick). Season with salt and pepper.

OYSTER PATTIES

Steps:

• In a large bowl, stir together the bread flour, cake flour, sugar, and salt. Toss the chunks of butter into the flour and make sure each piece is coated with it. Combine the vinegar with 1 cup cold water and stir into the flour mixture while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
• On a lightly floured surface, pat and roll the dough into a neat rectangle that's about 1/2 inch thick. Fold the dough into thirds like a business letter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Unwrap the dough and place it on a floured work surface with the folded side towards you. Roll the folded dough into a rectangle and again fold the dough into thirds. Repeat this process two times. The dough will be slightly marbled-looking with streaks of butter running through it. Wrap the dough in plastic and let it chill for 1 hour.
• Unwrap the dough and place it on a floured work surface. Roll it out to a 1/4-inch thickness and cut it into 4-inch squares with a sharp knife. Place the squares 3 inches apart on a baking sheet and chill for 1 hour.
• Heat the oven to 400°F.
• Bake the pastries for 10 minutes or until puffed and golden. Remove the pastries to a cooling rack.
• In a medium skillet set over medium heat, melt the butter. Sprinkle the flour over the butter and whisk to combine. Cook, stirring constantly, for 3 minutes or until the roux is lightly golden. Add the shallots, celery, and garlic and cook until softened, about 4 minutes. Add the oyster liquor and the clam juice to the roux, along with the bay leaf, thyme, salt, and cayenne pepper, and cook, stirring, until the mixture thickens, about 4 minutes. Add the heavy cream, sherry, and parsley and cook for 3 minutes or until very thick. Add the oysters and cook, stirring, just until the edges begin to curl, 3 to 4 minutes. Discard the bay leaf.
• To serve, make an indentation in the center of each pastry square using the back of a spoon. Spoon the oyster filling into the center of each pastry. Serve at once.
• If you are a hostess pressed for time, pick up frozen puff pastry shells at the grocer.
• The vinegar helps make the pastry more tender.
• The pastry cases can be made 1 day in advance or frozen unbaked for 1 month.
• If you like, cut 3-inch rounds of dough and top each round with a circle with the center cut out (like a doughnut) and bake to form more elegant patty shells (or you can just buy some frozen ones).

PATTY SHELLS

Steps:

• Crumble butter, salt, and flour together.
• Slowly add milk and form into ball.
• Roll out 1/8" thick.
• Cut into circles and put in muffin tins.
• Prick with fork.
• Bake 325F for 15 minute.