Best Oysters And Sausage In Pastry Shells Recipes

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OYSTERS WITH SAUSAGE



Oysters With Sausage image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Number Of Ingredients 3

1 coil of thin sausage, about 1 pound
24 oysters, shucked
Lemon wedges

Steps:

  • Cook the sausage in a skillet until nicely browned on both sides. Arrange in the center of a platter with the oysters around it. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 227 milligrams, Sugar 0 grams, TransFat 0 grams

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS



Sausage and Chicken Puff Pastry Shells image

Turn a boring, ordinary pot pie into a savory chicken and Jimmy Dean® sausage filling piled high on flaky puff pastry shells. Remember to thaw the puff pastry shells overnight in the refrigerator.

Provided by Lela

Time 1h15m

Yield 12

Number Of Ingredients 16

1 tablespoon unsalted butter
½ cup chopped baby bella mushrooms
2 (10 ounce) packages Pepperidge Farm Patty Shells-Puff Pastry
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet onion
½ cup vegetable oil, divided
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
6 tablespoons all-purpose flour
3 ½ cups milk
1 ½ teaspoons garlic salt, or more to taste
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon poultry seasoning
2 cups shredded cooked chicken

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
  • Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
  • Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
  • Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
  • Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
  • Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
  • Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 25.7 g, Cholesterol 27.6 mg, Fat 26.2 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 6.9 g, Sodium 520.2 mg, Sugar 6.8 g

OYSTER PATTIES



Oyster Patties image

Oyster patties are much more sophisticated than their name and are to me one of the most elegant dishes to serve for a seated dinner, not that we have those often. They also make a wonderful offering for a more casual soiree, served from a chafing dish surrounded by the little pastry cases ready to be filled with the warm creamed oysters.

Yield serves 6

Number Of Ingredients 20

3 1/2 cups unbleached bread flour
1 cup cake flour (not self-rising)
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 16 pieces, cold
1 teaspoon cider vinegar
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons unbleached all-purpose flour
1/3 cup finely chopped shallots
1/3 cup finely chopped celery
1 tablespoon finely chopped garlic
1 pint shucked oysters, coarsely chopped, liquor reserved
1 cup clam juice
1 bay leaf
Sprig of fresh thyme
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3 tablespoons heavy cream
1 tablespoon dry sherry
2 tablespoons chopped fresh parsley

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).

OYSTERS IN THE PATTY SHELL



Oysters in the Patty Shell image

Yield yields 30 pieces

Number Of Ingredients 11

1/2 pound mushrooms, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon celery salt
Pepper to taste
1 teaspoon lemon juice
1 cup shelled fresh oysters, drained and chopped
Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size)
Fresh parsley, for garnish

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.

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