Ingredient: individual POT PIE shells (see pastry recipe on my blog from late August 2019 - Blackberry/Peach Hand Pies)

Perhaps one of the ultimate ‘retro’ cocktail party snacks, smoked oysters are something people either love or hate.

Here in our province of Alberta, Canada fresh seafood and fish are definitely not always available. Brion and I enjoy pretty much ‘anything seafood’, so I’m always looking for new ways to incorporate it into our meals. Of course, this means using canned or frozen for most part, so thinking ‘outside the box’ is important.

You can do almost anything with smoked oysters that you do with any seafood. They’re at their freshest when packaged. Canned smoked oysters are usually steamed when they are fresh, smoked for extra flavor and finally packaged in oil.

Over the years, I’ve used them in pate, stew, soup and stuffing, so why wouldn’t they work in pot pie?! Doing a little of my favorite ‘recipe development’ cooking, this is what materialized. We had two for supper and I froze the other two ….. bonus for a later date.

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Pork & Smoked Oyster Pot Pies

Votes: 2
Rating: 5
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Course

Main Dish

Cuisine

American, Cuban

Servings

MetricUS Imperial

Ingredients

• 4 individual POT PIE shells (see pastry recipe on my blog from late August 2019 - Blackberry/Peach Hand Pies)
• 454 grams pork tenderloin, cut into 1/2-inch cubes
• 3 strips bacon, crisp fried, crumbled
• 1 onion, diced small
• 6 large fresh mushrooms, chopped
• 1 clove garlic, minced
• 1 carrot, diced small
• 1 large celery stalk, chopped small
• 2 cups (320 gm) potatoes, diced small
• 2 Tbsp flour
• 1 tsp Old Bay or your favorite seafood seasoning
• 236 ml clam nectar PLUS 1 cup chicken stock
• 85 grams smoked oysters, drained & roughly chopped
• 1 1/2 cups half & half cream
• salt & pepper to taste

Course Main Dish Cuisine American, Cuban Servings MetricUS Imperial Ingredients 4 individual POT PIE shells (see pastry recipe on my blog from late August 2019 - Blackberry/Peach Hand Pies) 454 grams pork tenderloin, cut into 1/2-inch cubes 3 strips bacon, crisp fried, crumbled 1 onion, diced small 6 large fresh mushrooms, chopped 1 clove garlic, minced 1 carrot, diced small 1 large celery stalk, chopped small 2 cups (320 gm) potatoes, diced small 2 Tbsp flour 1 tsp Old Bay or your favorite seafood seasoning 236 ml clam nectar PLUS 1 cup chicken stock 85 grams smoked oysters, drained & roughly chopped 1 1/2 cups half & half cream salt & pepper to taste

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Prepare pastry for Pot Pies. Preheat oven to 425 F. Dice tenderloin into 1/2-inch cubes & roast for 20 minutes. Remove from oven & set aside. Turn oven off, if you wish until ready to bake pot pies.
2. In a large saucepan, fry bacon until crisp; remove & drain on paper towel. Saute onion, mushrooms & garlic in bacon drippings for a few minutes. Add carrots, celery & potatoes & continue to saute until soft; add flour & seasoning.
3. Saute for another minute, making sure to coat everything with the flour. Add clam nectar & chicken broth, stirring well to dissolve the flour; bring to a boil. Reduce heat, add oysters, roasted tenderloin, crumbled bacon, cream & salt & pepper to taste; stir to combine.
4. Preheat oven to 350 F. Remove filling from heat & allow to cool for a few minutes then divide between individual pot pie pastry shells. Bake for 45-50 minutes or until pastry is baked & golden.

Recipe Notes

• Another pastry that would go real well with this filling would be the one with cornmeal in it.