Oyster and Artichoke Stuffed Pastries2004-04-25
- Course: Appetizers
- Yield : 18
- Servings : 18
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
- Add to Recipe Box
Oyster, artichoke and mushroom medley in puff pastry shells. This is a wonderful appetizer for any occasion. We served this appetizer the other night along with crab-stuffed mushroom caps and smoked salmon, red onion and marjoram cream cheese canapes. A fume blanc, pinot gris or other crisp/spicy white wine is a great accompaniment for these.
- 3 packages frozen pastry shell (3 to a pack)
- 2 jars fresh oysters (1 dozen good size oyster meat)
- 6 large brown or white mushrooms
- 1/2 large red onion or 1 medium
- 1 can artichoke buttons
- 1/2 cup chardonnay or other similar white wine
- 3 garlic cloves, minced
- 1/4 stick butter or canola oil
- 2 tbsp flour
- 2 ounces heavy cream
- Salt, red and black pepper to taste
- Tony's or other Cajun seasoning to taste
Dice onion, mushroom, and artichoke. Dice oyster by cutting each one once lengthwise and a few times crosswise. Press or mince garlic.
Bake puff pastry shells according to directions. You should be able to do 18 at once (2 trays of 9) in one oven. They take about 25 minutes to cook.
While the shells cook, heat half of the butter (or some canola oil if omitting the butter) in a pan over low-medium heat and then add onions, sweating the onions until they start to turn translucent.
Add garlic; continue to cook until the smell of garlic is apparent. Then add mushroom and artichoke, cook until the mushroom begin to give up liquid. Continue to cook until liquid evaporates, then add oysters, oyster liquor and white wine, scraping any brown bits off the bottom of the pan as the liquid cooks off. Continue to cook until most of the liquid is evaporated.
Add the rest of the butter (or a bit more oil) and the flour, stirring to coat the mixture in the pan. Add the cream (or milk, if you prefer) and stir the mixture. It should quickly thicken to a creamy texture. If it's a bit thin, continue to cook over low-medium heat to reduce. Once thickened, remove from heat.
The puff pastry shells should be done at about the same time as the filling. Once the filling cools slightly (but is still nice and warm), fill the shells with the oyster mixture.