OYSTER-BACON POT PIE
On the fence about oysters? Consider this Chesapeake Bay-inspired number your gateway dish. This gussied-up riff features a golden puff pastry crown over a creamy, briny filling. You can also make this recipe in a lightly greased 11- x 7-inch baking dish. Seal puff pastry sheet over filling, brush with egg wash, and bake as directed.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Place an oven rack in lower third of oven, and preheat oven to 400°.
- Drain oysters, reserving 1 1/2 cups oyster liquor.
- Cook bacon in a Dutch oven over medium heat, stirring occasionally, 8 minutes or until crisp.
- Drain bacon on paper towels; reserve 3 Tbsp. drippings in Dutch oven.
- Add butter and next 4 ingredients to Dutch oven; sauté 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 1 Tbsp. water; brush mixture over pastry.
- Bake at 400° on lower oven rack 30 to 35 minutes or until browned and bubbly.
- Let stand 15 minutes before serving.
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