Serves 6. Or two greedy people.
Rough puff pastry
You can make this rough puff pastry or grab some pre-rolled frozen party from the supermarket. Your choice!
- 150g butter at room temperature
- 200g plain flour, sieved
- A pinch of salt
- 100 ml of ice cold water
- Mix the flour and salt in a bowl.
- Divide the butter into 4 blobs.
- Add one of the butter blobs to the flour and rub in so it looks like sand.
- Slowly add the ice cold water until the mixture comes together to form an elastic dough. The amount of water will depend on the flour so add more or less as you need to get the right texture.
- Flour your bench then place the dough in the centre
- Roll the dough into a rectangle shape until it is about 4mm thick.
- Spread another blob of butter onto two-thirds of the pastry evenly.
- Fold the pastry into three portions, bringing the end without butter to the centre, then folding down the other third.
- Press the pastry edges together. Give the pastry a half turn and roll out lightly again until the pastry is 4 mm thick.
- Repeat steps 6 – 8 twice more adding more butter each time, then fold into three, cover with plastic wrap and chill in the fridge for 30 minutes.
- This pastry will keep in the fridge for 3 – 4 days. It is really good for Christmas mince pies too!
Make the roux
- 3 rashers of bacon, finely diced
- 1 stick of celery, finely diced
- 1/4 onion, finely diced
- 1/4 green pepper, finely diced
- 50 g butter
- 2 tbsp flour
- Oyster liquor. If you’re using frozen or opened half-shell oysters, you can use 1 tsp of salted water per oyster
- Saute the bacon and vegetables in the butter until soft.
- Add the flour and cook gently until thick.
- Add the oyster liquor, whisking the whole time, and cook gently until thick.
Assemble the pie
- 3 dozen oysters (you can use frozen if you absolutely have to)
- The roux
- Cajun hot sauce to taste (Kaitaia Fire or any chilli oil or concentrated chilli sauce from your local Asian supermarket. Do not use sweet chilli sauce!)
- Lemon juice to taste
- Worcestershire sauce to taste
- Salt and pepper to taste
Put the pie together
- In a bowl, mix the roux and oysters.
- Season to taste with the chilli, lemon juice, salt & pepper and Worcestershire sauce.
- Distribute the filling into 6 small oven-proof dishes.
- Wet the edge of the oven-proof dishes so the pastry will stick.
- Roll out the pastry and cover the oven-proof dishes. Press down so there is a tight seal.
- Make the top of the pies look pretty – with at least one cut for a steam vent.
Bake at 180˚ C for 20 minutes or until the crust is brown.