- 1/2 pound [227 g] pork meat sausages
- Flour
- Butter
- 2 tablespoons [30 ml] oil
- 2 tablespoons [30 ml] flour
- 1 medium onion, finely chopped
- 2 garlic cloves, finely minced
- 3 celery stalks, finely chopped
- 1/2 cup [125 ml] green pepper, finely chopped
- 3 tablespoons [45 ml] parsley, finely chopped
- 1 teaspoon [5 ml] salt
- 1/4 teaspoon [1 ml] black pepper, fresly ground
- 4 drops Tabasco sauce
- 36 medium size oysters, reserve juice
Pastry
- 2 cups [500 ml] flour
- 1 teaspoon [5 ml] salt
- 2/3 cup [160 ml] shortening or lard
- 5 to 6 tablespoons [75 to 90 ml] iced water
- Flour
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- Form sausage meat into small balls; roll into flour.
- In a heavy frypan, melt a little butter and brown sausage balls; drain on paper towels.
- Reserve.
- In another frypan; heat oil, add flour; stir until lightly brown.
- Add onion, garlic, celery, green pepper and parsley.
- Lower heat and cook, stirring, until vegetables are translucent.
- Add salt, pepper and Tabasco sauce.
- Mix.
- Add oysters, reserved juice and reserved sausage balls.
- Mix well; take away from heat.
Pastry
- In a mixing bowl, sift flour and salt.
- Add and cut shortening or lard.
- Pour iced water over mixture; mix well.
- Divide dough in 2/3 - 1/3.
- Roll 2/3 dough over floured surface.
- Line the bottom of an 8-cup [2 litres] casserole or a souffle dish.
- Pour in oyster mixture.
- Cover with remaining 1/3 of dough.
- Seal edges; cut small slits on top to let vapour escape.
- Bake in a 450°F [230°C] oven for 15 minutes.
- Lower oven temperature to 350°F [180°C].
- Bake for 30 minutes, until crust is golden brown.
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