Sydney Rock Oyster Pasty Recipes

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OYSTER ROCKS AT THE RIB



Oyster Rocks at the Rib image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds fresh steamed spinach, drained
1 medium onion, minced
1 cup grated Parmesan
4 tablespoons (1/2 stick) butter, melted
1/4 cup white wine
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 dozen fresh raw oysters
6 large slices ripe red tomato, quartered
6 large slices provolone cheese, quartered
Lemon wedges, for serving
Hot sauce, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small bowl combine the spinach, onion, Parmesan, butter, wine, cayenne pepper, and black pepper. Shuck the oysters and leave them on the half shell. Top with a heaping tablespoon of the spinach mixture and arrange them on a baking sheet. Bake for approximately 10 minutes. Remove from the oven and top each with a slice of tomato and cheese. Return to the oven and bake until the cheese melts.
  • Transfer the oysters to a serving platter and serve with a wedge of lemon and good hot sauce. Enjoy!

CORNISH PASTIES



Cornish Pasties image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 Cornish meat pasties, serving 6 as a light lunch

Number Of Ingredients 14

2 teaspoons confectioners' sugar
1 teaspoon salt
3 ounces cold, unsalted butter, cut into pieces
4 ounces lard or vegetable shortening, cut into pieces
1 egg yolk
6 tablespoons cold water
10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice
1 small onion, very finely chopped
1 medium carrot, cut into 1/4-inch dice
1 small Idaho potato, cut into 1/4-inch dice
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
2 1/4 cups all-purpose flour

Steps:

  • For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
  • Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
  • For the filling: Preheat the oven to 400 degrees F.
  • Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

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