Oyster And Cream Puff Pastry Shells

Ingredients

• puff pastry
• bread crumb or small bread piece (size of half a walnut)
• 1 egg yolk
• 24 large oysters
• 1 oz butter
• 1 tbsp flour
• ¼ cup heavy cream
• grated lemon peel
• oyster liquor (strained and reduced by half)
• Cayenne pepper
• salt
• 1 tsp lemon juice

Method

1. 1 Roll puff pastry ¼ inch thick and cut into squares. Line 8-10 patty pans with a bottom layer, placing a small piece of bread in each center.
2. 2 Top with another layer of pastry, sealing edges. Trim round, notch edges, brush with egg yolk, and bake in a 425°F oven for 15 minutes.
3. 3 Parboil oysters, drain, clean, and chop into quarters. Reserve the liquor.
4. 4 Melt butter with flour in a saucepan. Add cream, lemon peel, reduced oyster liquor, lemon juice, salt, and Cayenne. Simmer 5 minutes.
5. 5 Carefully cut a thin slice off the top of each baked patty. Remove the inner bread and pastry, leaving the shell intact. Fill with the oyster mixture.