This recipe is
Seasons, by Elizabeth Terry, Doubleday Publishing,
1996. She is Chef at Elizabeth on 37th in Savannah, Georgia.
Preheat the oven to 425°F.
- 1 package puff pastry,
cut into 16 squares
- 1 pound spicy bulk
- 1 cup onion, peeled
- 1 pint oysters, drained
- 3 ounces sharp cheddar
- 3 ounces mozzarella
In a large skillet
over high heat, sauté the sausage and onion,
stirring to break up the sausage. When the sausage is
lightly browned, add the oysters, stir once and immediately
spoon the mixture into a sieve and drain well. Discard
the fat. Place in a bowl and toss in the cheese. Cool.
Place the 16 pastry
squares on buttered baking sheets and spoon the oyster-sausage
mixture in the center of the pastry. Fold each circle
in half and crimp the edges with a fork to close. Bake
10 minutes until golden and crisp. Serve warm.
Garrett Olivers Beer Match:
Irish Stout (Guinness, Youngs Oatmeal Stout, Beamish,