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Fills 2 medium sized pie dishes
For the pastry::
Sift the plain flour into a mixing bowl with a pinch of salt. Toss the butter in the flour until coated. The butter must be cold if the finished pastry is to be crisp and flaky (rather than greasy). Add a little ice cold water to bring the dough together. The dough should be medium firm with large pieces of butter in it.
Lightly flour your work surface, shape the dough in a rectangle and roll it in one direction. When it is 2cm thick, fold the far third towards you and the front third back over that, so it looks like a book. Turn the pastry a quarter turn and repeat the procedure at least 4 times.
Keep dusting with flour and put the dough in the fridge if it gets too loose. Rest 1 hour before using.
For the filling::
While the pastry is resting finely dice the onion, scallion/spring onion and celery. Mince the garlic and finely slice the chilli and parsley.
Shuck the oysters and reserve the liquid. If you don’t want to shuck you can steam them lightly in a pan on a low heat (with the lid on) and reserve the liquor. Do not wash the oysters or you’ll wash away the flavour. If there are bits of shell on them gently brush the shell away and strain the liquid through a fine sieve to catch any bits of grit, shell or sand.
Cook onions and celery in a frying pan until they are soft. Add the scallions, garlic, salt and chilli. Add the cornflour and cook, stirring, to make a roux. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens.
Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Season to taste. Remove the oyster mixture from the heat and add the parsley, let cool to room temperature. While the oysters are cooling, preheat your oven to 190 C.
Once cool, put your filling in your pie dishes, roll the dough out on a floured work surface and cut rounds to fit over the top of the pie dishes allowing for a slight overlap. Put slits on top of each pie to allow steam to escape and brush with eggwash.
Transfer to a lined baking tray and bake until the crust is golden - about 35 minutes.
Allow to cool slightly prior to serving.
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