Oyster and Artichoke Stuffed Pastries

Step-by-Step Instructions

1. Dice onion, mushroom, and artichoke. Dice oyster by cutting each one once lengthwise and a few times crosswise. Press or mince garlic.
2. 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.
3. 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, about 5-7 minutes.
4. Add garlic and continue to cook until the smell of garlic is apparent, about 1 minute. Then add mushroom and artichoke, cook until the mushroom begin to give up liquid. Continue to cook until liquid evaporates, about 8-10 minutes, 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, about 5 minutes.
5. 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 and season with salt, red and black pepper, and Cajun seasoning to taste.
6. 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 and serve immediately.