Oyster-Bacon Pot Pie

Name: Oyster-Bacon Pot Pie
Ingredients: 1 qt. shucked fresh oysters, undrained; 4 thick bacon slices, diced; 3 tablespoons butter; 8 ounces fresh button mushrooms, thinly sliced; 6 green onions, sliced; 1 celery rib, chopped; 1 jalapeno pepper, seeded and minced; 1 garlic clove, minced; 2 tablespoons fresh lemon juice; 1/4 cup dry white wine; 2/3 cup all-purpose flour; 3/4 cup heavy cream; 1/4 teaspoon table salt; 1/4 teaspoon ground red pepper; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon Old Bay seasoning; 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed; 1 large egg

18 ingredients

4 steps

Ingredients

1 qt. shucked fresh oysters, undrained
4 thick bacon slices, diced
3 tablespoons butter
8 ounces fresh button mushrooms, thinly sliced
6 green onions, sliced
1 celery rib, chopped
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 cup dry white wine
2/3 cup all-purpose flour
3/4 cup heavy cream
1/4 teaspoon table salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly grated nutmeg
1 teaspoon Old Bay seasoning
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg

Directions

1

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.
2

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.
3

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.
4

Bake at 400° on lower oven rack 30 to 35 minutes or until browned and bubbly. Let stand 15 minutes before serving.