Miniature Oyster Patties
Ingredients
- 1 pint oysters (reserve oyster liquor)
- 1 1/2 sticks butter
- 2 bunches green onions, thinly sliced
- 1 garlic clove, minced
- 3 tablespoons Wondra Gravy Flour
- 2 tablespoons heavy cream
- 1/4 cup reserved oyster liquor (or part oyster liquor and part water)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper
- 1/4 cup Italian bread crumbs
- Salt and black pepper to taste
- 3 dozen miniature patty shells (puff pastry shells)
Instructions
Preheat oven to 350 degrees. Strain oysters over a bowl to remove grit and separate them from the oyster liquor; reserve liquor. Chop oysters and set aside. In a large skillet over medium heat, melt butter. Add green onions and garlic; cook until tender, 3-5 minutes. Add flour; cook, stirring constantly, until bubbly (that's your white roux). Add oysters, cream, reserved oyster liquor, parsley, thyme and cayenne pepper; cook an additional 10 minutes. Remove mixture from heat; add bread crumbs and salt and pepper to taste. The consistency should be creamy but not runny. Place patty shells on a large baking sheet. Spoon mixture evenly into patty shells and bake until golden brown and bubbly, 10-12 minutes. Cool slightly before serving. Makes 36 Miniature Oyster Patties.