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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 potatoes, diced |
1 stalk celery, chopped |
1 carrot, sliced (optional) |
salt and pepper |
1 pint oysters |
butter |
1/2 cup milk, heated |
1 recipe pastry, recipe follows |
egg wash, (1 egg mixed with 1 tablespoon water) |
1 1/2 cups instant flour |
1/4 cup chilled unsalted butter |
1/4 cup chilled solid vegetable shortening |
1/4 teaspoon salt |
1/4 cup cold water |
Directions:
1. Parboil potatoes, celery and carrot until fork-tender. Drain and season with salt and pepper. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Cover with pastry. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown.
2. Pastry:
3. Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers. Add shortening, and salt. Continue to combine adding 1/4 cup cold water. Gather into a ball and flatten into an 8-inch disc. Refrigerate 30 minutes.
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