Dianne Gee's Oyster Triangles
- 12 shucked fresh oysters
- the juices (liquor) from the oysters
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons all-purpose flour
- 5 green onions, chopped
- 2 tablespoons minced garlic
- 1/4 cup finely chopped mushroom caps
- 6 artichoke hearts, either frozen or canned, finely chopped
- 1/4 cup finely chopped fresh spinach
- 3 tablespoons chicken broth, fresh or canned
- 1 sheet frozen puff pastry, 9-by-9 inches, thawed
- 1 or 2 dashes Creole seasoning
- 3 or 4 dashes Louisiana hot sauce
YIELD: 9 appetizers (3-inch triangles) or 18 canapes (1-1/2-inch triangles)
Strain the oyster juices (the "liquor") into a large measuring cup to
remove grit. Reserve 1/4 cup.
Cut the oysters into quarters.
Begin by making the filling for the triangles. In a saucepan, prepare a blond roux by cooking 2 tablespoons (1/4 stick) of the butter and all of the flour together for 5 minutes on medium-low heat, stirring continuously to ensure even cooking. Cook until the roux is golden or light caramel in color. Add the green onions and garlic and cook, stirring occasionally, until the onions and garlic are soft.
Add the mushrooms and the remaining 2 tablespoons of butter to the saucepan. When the butter melts, add the artichoke hearts and cook them with the mushrooms for 2 to 3 minutes. Stir in the spinach and chicken broth. Cook for about 3 minutes. Stir in the Creole seasoning mix, Louisiana hot sauce to taste, the quartered oysters and reserved oyster liquor. Cook for about 3 minutes more, stirring constantly. Remove from heat and cool to room temperature before assembling the triangles.
Preheat the oven to 400°F.
With a long, sharp knife, cut the square sheet of pastry horizontally into thirds, then cut vertically twice to yield nine 3-inch squares. Place a spoonful of the filling mixture into the center of each square of pastry. Fold over the pastry to form triangles that will measure 3 inches on the long side. (For smaller canapes, cut the triangle in half from the point to the long side.) Crimp the edges of the triangles together with the tines of a fork and place the filled triangles on a greased baking sheet. Bake for 15 to 20 minutes, or until golden brown. Cool for 4 to 5 minutes and serve.
© 2019 P & J Oyster Company, All Rights Reserved