Oyster and Andouille Pastries

Oyster and Andouille Pastries


30 oysters and liquid
2 sheets of 8.5 x 13 puff pastry
1 egg beaten
1/4 c. melted butter
1/2 c. diced Andouille sausage
1 tsp garlic chopped
1/4 c. sliced mushrooms
1/4 c. green onions
1/4 c. diced tomatoes
1/4 c. bell pepper
2 oz. champagne or white wine
1 c. heavy whipping cream
1/4 # cold butter chips
Salt and pepper to taste


Place one sheet of pastry over the other. Cut out circles with pastry or biscuit cutter. Brush the top with egg wash and bake at 400 degrees about 12 minutes or until golden brown. Set pastry aside and keep warm-do not cover!!! In a saucepan, add 1/4 c. of melted butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid, and wine. Sauté about 2 minutes. Add heavy cream and simmer until reduced by half. When cream is a saucy consistency, add chipped butter a little at a time, swirling the pan as the butter goes in. Continue swirling or the butter may break if left to overheat. Season with salt and pepper. Remove top half of pastry, spoon mixture over the bottom, and replace the top pastry.

Serves 8.  © 1984 John Albrecht, CEC