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Oyster and Andouille Pastries



30 oysters and liquid

2 sheets of 8.5 x 13 puff pastry

1 egg beaten

1/4 c. melted butter

1/2 c. diced Andouille sausage

1 tsp garlic chopped

1/4 c. sliced mushrooms

1/4 c. green onions

1/4 c. diced tomatoes

1/4 c. bell pepper

2 oz. champagne or white wine

1 c. heavy whipping cream

1/4 # cold butter chips

Salt and pepper to taste

Place one sheet of pastry over the other. Cut out circles with pastry or biscuit cutter.

Brush the top with egg wash and bake at 400 degrees about 12 minutes or until golden

brown. Set pastry aside and keep warm-do not cover!!! In a saucepan, add 1/4 c. of melted

butter. Sauté Andouille sausage and all vegetables until soft. Add oysters, liquid, and

wine. Sauté about 2 minutes. Add heavy cream and simmer until reduced by half. When

cream is a saucy consistency, add chipped butter a little at a time, swirling the pan as the

butter goes in. Continue swirling or the butter may break if left to overheat. Season with

salt and pepper. Remove top half of pastry, spoon mixture over the bottom, and replace

the top pastry.

Serves 8.

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