Oyster Pot Pie

Method

1. 01
   Step 1Make the roux

   Melt the butter in a saucepan, then stir in the all-purpose flour until fully incorporated, not grainy, and bubbling golden.

   ButterAll-purpose flour
2. 02
   Step 2Build the béchamel

   Slowly add the room temperature milk and cream, stirring to build a creamy béchamel. Season with salt, pepper, garlic powder, onion powder and a bay leaf. Stir in the vegetable broth to loosen the sauce.

   MilkCreamSaltBlack pepperGarlic powderOnion powderBay leafVegetable stock
3. 03
   Step 3Simmer the vegetables

   Cut the carrot and potato into small cubes and simmer them in the sauce, adding more vegetable broth if it gets too thick. Simmer on low heat until the potato and carrot are softened. Let the mixture cool to thicken.

   Note

   Add more vegetable broth if the sauce gets too thick.

   Vegetable stockCarrotPotato
4. 04
   Step 4Shuck the oysters

   Shuck the oysters, separating the oyster from the shell, and add the liquid in the shell to the chowder mixture.

   Oysters
5. 05
   Step 5Layer and cover

   Layer the chowder mix in each oyster, then cover with a thin rolled-out layer of puff pastry, decorated with a design of your choice and brushed with egg wash.

   Puff pastryEgg
6. 06
   Step 6Bake the pies9 min

   Bake on a pan, ensuring the oysters lie flat, at 375°F/190°C for 8-10 minutes.

   Oysters