Oyster Pie Recipes

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OYSTER PIE WITH LEEKS, BACON AND MASHED POTATOES



Oyster Pie With Leeks, Bacon and Mashed Potatoes image

Baked with a topping of mashed potatoes and buttered bread crumbs, this hearty oyster dish is reminiscent of oyster chowder or stew. It is a perfect use for larger oysters. Ask your fishmonger to shuck them for you. (It's possible to buy pre-shucked oysters in a jar, but freshly shucked oysters are obviously fresher tasting.) Figure three or four oysters per person.

Provided by David Tanis

Categories     pies and tarts, seafood

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in 2-inch cubes
4 tablespoons unsalted butter, more as needed
Salt and pepper
1/4 pound smoky bacon, cut crosswise into 1/4-inch lardons
2 medium leeks, pale and tender parts only, chopped in 1/2-inch pieces
1 teaspoon chopped thyme
1 cup crème fraîche
1 cup heavy cream or milk
1 tablespoon whole grain French mustard
Pinch of cayenne
12 large oysters, or more if desired, shucked, with juices
1 cup coarse dry bread crumbs
Handful of grated Parmesan
2 tablespoons chopped parsley, for garnish

Steps:

  • Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm.
  • Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose.) Set bacon aside.
  • Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy.
  • Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there's overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 650, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 42 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 22 grams, Sodium 927 milligrams, Sugar 6 grams, TransFat 0 grams

OYSTER PIE



Oyster Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h

Yield about 6 servings

Number Of Ingredients 25

4 strips bacon, chopped
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green onions
2 teaspoons minced garlic
1 tablespoon Essence
3/4 teaspoon salt
1/8 cayenne
1/4 cup all-purpose flour plus more, for dusting
1 quart oysters, cut in half or quarters if large, well drained and 3/4 cup liqueur reserved
1/2 cup heavy cream
1 teaspoon fresh lemon juice
1/3 cup chopped fresh parsley leaves
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, diced
1 teaspoon salt
3 to 4 tablespoons ice water
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
  • Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
  • Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
  • Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
  • In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
  • 1 pie shell
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

CAJUN OYSTER PIE



Cajun Oyster Pie image

A Louisiana favorite! You may add cooked vegetables to the filling if you wish.

Provided by KTEEKIMO

Categories     Main Dish Recipes     Savory Pie Recipes     Pork Pie Recipes

Time 45m

Yield 6

Number Of Ingredients 8

3 thick slices bacon
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
¾ cup milk
18 shucked oysters, drained with liquid reserved
1 teaspoon Worcestershire sauce
½ teaspoon Cajun seasoning
2 (9 inch) unbaked 9 inch pie crusts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
  • Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
  • Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
  • Bake in preheated oven for 30 minutes, until crust is golden.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g

OYSTER PIE



Oyster Pie image

I worked as a waitress in Ocean City, MD at the Majestic Hotel during my summer breaks from college. The hotel is still there, but under different ownership now. This was the owner's wife's recipe. This was a favorite that was served in the dining room. Very tasty and easy to make. Today's oysters seem not to be as salty as they were 50 years ago. Today when I buy oysters I do not wash them. That decision I will leave up to you as you know the oysters you buy. I have given the ingredients as printed on my recipe, but I like to add: !/2 tsp. Worcestershire Sauce, 1/8 tsp. dry mustard, and just a sprinkling of dried onion flakes to the mixture. Please note: the original recipe for the pie crust called for 1 heaping Tbsp. Crisco, but I couldn't get the word heaping in the list of ingredients.

Provided by Debaylady

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 pint oyster, washed
1 (10 ounce) can cream of potato soup
1/4 cup margarine, melted
salt
pepper
1 cup flour
1 tablespoon Crisco
warm water

Steps:

  • Oyster filling:.
  • In a large bowl, combine the oysters, potato soup, margarine, plus the salt and pepper to taste.
  • Crust (2):.
  • Mix flour and Crisco well with a fork.
  • Add a small amount of warm water to make a soft dough. Divide into 2 balls of douogh.
  • Sprinkle some flour on cleaned countertop and roll the first ball of dough thin.
  • Line a 9-inch Pyrex pie plate.
  • Sprinkle more flour and roll the other ball of dough thin. Reserve to top the pie.
  • Assembly:.
  • Fill the pie plate that has the crust lining it with the oyster mixture.
  • Cover the top with the second crust.
  • Cut top in a crisscross pattern to allow steam to escape.
  • Bake at 375 degrees for approximately 30 minutes and crust is brown.

Nutrition Facts : Calories 188.7, Fat 9.4, SaturatedFat 2.1, Cholesterol 30.1, Sodium 411.5, Carbohydrate 18.1, Fiber 0.6, Sugar 0.7, Protein 7.5

OYSTER PIE



Oyster Pie image

This savory pie has a simple, quick crust made of crushed cracker crumbs; there's no need to make a pie crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

14 tablespoons (1 3/4 sticks) unsalted butter, plus more for dish
1 1/2 quarts shucked oysters, and their liquid
7 scallions, white and pale-green parts only, finely chopped
1 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
1 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups saltine cracker crumbs, crumbled by hand (about 46 crackers)
3 tablespoons half-and-half, or milk

Steps:

  • Heat oven to 450 degrees with rack in center. Butter a shallow 9- to 10-inch baking or pie dish. Drain oysters, reserving the liquid. Check oysters for shells, and discard shells. Melt 3 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco Sauce. Transfer mixture to a medium bowl, and let cool.
  • Stir in oysters, 1/4 cup parsley, salt, and pepper. In a medium bowl, combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter, and stir into crumb mixture. In a small bowl, combine 1/4 cup of the reserved oyster liquid with half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with one-third of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25 to 35 minutes. Serve hot.

RICK STEIN'S BEEF, GUINNESS AND OYSTER PIE



Rick Stein's Beef, Guinness and Oyster Pie image

Watched him make this on BBC America this morning and I'm about to pop it in the oven. Update: First let me describe the sauce..... rich, deep beef flavor touched by the brine of the sea. I wish I could adequately put its goodness into words for you. I am rushing out to get Rick Stein's books. I love the flavors he develops. This link will take you to his BBC website and recipes: http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1&config=db&scope=recipes&page=1&pagesize=15&&attrib_3=chef_name&oper_3=eq&val_3_1=Rick%20Stein&submit=Search

Provided by davinandkennard

Categories     Savory Pies

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs beef stew meat
1 ounce plain flour
5 tablespoons sunflower oil
1 ounce unsalted butter
8 ounces button mushrooms, trimmed
2 onions, thinly sliced
1/2 teaspoon sugar
10 fluid ounces Guinness stout
10 fluid ounces beef broth
3 sprigs fresh thyme
2 bay leaves
2 tablespoons Worcestershire sauce
12 pacific oysters
1 lb puff pastry
1 small egg, beaten, for brushing
salt & freshly ground black pepper

Steps:

  • Season the pieces of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides. Transfer to a plate.
  • Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring.
  • Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, ¾ tsp of salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender.
  • Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep 1.2 litre (2 pint) pie dish. Bring the liquid to the boil and boil rapidly until reduced to 600 ml (1 pint). Remove and discard the bay leaves and thyme twigs, adjust the seasoning if necessary and pour into the pie dish. Stir everything together well and leave to cool completely.
  • Preheat the oven to 200C/400F/Gas 6. To open the oysters, wrap one hand in a tea towel and hold an oyster in it with the flat shell uppermost. Push the point of an oyster knife into the hinge, located at the narrowest point, and wiggle the knife back and forth until the hinge breaks and you can slide the knife between the 2 shells. Twist the point of the knife upwards to lever up the top shell, cut through the ligament and lift off the top shell. Release the oyster from the bottom shell and remove it, picking out any little bits of shell. Add the oysters to the pie dish and push them well down into the sauce. Push a pie funnel into the centre of the mixture.
  • Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the top of the pie dish. Cut off a thin strip from around the edge, brush it with a little beaten egg and press it on to the rim of the dish. Brush it with more egg, cut a small cross into the centre of the larger piece of pastry and lay it over the dish so that the funnel pokes through the cross. Press the edges together well to seal. Trim away the excess overhanging pastry and crimp the edges between your fingers to give it an attractive finish. Chill for 20 minutes to relax the pastry.
  • Brush the top of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.

Nutrition Facts : Calories 1468.3, Fat 86.1, SaturatedFat 27.4, Cholesterol 243.8, Sodium 599.7, Carbohydrate 70.5, Fiber 2.2, Sugar 3.8, Protein 61.2

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