OYSTER BACON POT PIE

OYSTER BACON POT PIE image

Categories Bacon

Yield 6

Number Of Ingredients 18

1 qt shucked fresh oysters, undrained
4 thick bacon slices, diced
3T butter
8oz fresh button mushrooms, thinly sliced
6 green onions, sliced
1 celery rib, chopped
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
2T fresh lemon juice
1/4C white wine
2/3C all-purpose flour
3/4C heavy cream
1/4t salt
1/4t ground red pepper
1/4t freshly grated nutmeg
1t Old Bay seasoning
1/2 package frozen puff pastry sheets, thawed
1 large egg

Steps:

Place an oven rack in lower third of oven, and preheat oven to 400 degrees. Drain oysters, reserving 1 1/2C oyster liquor. Cook bacon in a Dutch oven over medium heat, stirring occasionally, 8 minutes or until crisp. Drain bacon on paper towels; reserve 3T drippings in Dutch oven. Add butter and next 4 ingredients to Dutch oven; saute 5 minutes. Add garlic and lemon juice; cook 1 minute. Add wine, and cook 2 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in cream, next 4 ingredients, and reserved oyster liquor; bring to a boil. Boil, whisking constantly, 2 minutes. Remove from heat; stir in oysters and bacon. Spoon mixture into 6 lightly greased 12-oz ramekins. Cut pastry sheets into circles slightly larger than ramekins, and place 1 on top of filling in each ramekin. Whisk together egg and 1T water; brush mixture over pastry. Bake at 400 degrees on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.