Skip to main content
Main

Small Oyster Pies

Small oyster pies are puff pastry shells filled with oysters, butter, salt, pepper, and egg, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and oyster are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Small Oyster Pies

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Grease a tin plate half the size of an ordinary dinner plate with butter.

  3. Cover the bottom with puff pastry.

Assemble

  1. Place 5 to 6 oysters on the pastry to cover the bottom.

  2. Butter the oysters and season with a little coarse sea salt and plenty of black pepper.

  3. Spread egg batter over the oysters.

  4. Cover with another layer of puff pastry, making small openings in it with a fork.

Bake

  1. Bake for 15 to 20 minutes, or until the top is nicely browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Forms the flaky crust that encloses the oysters and bakes into layers.
Oysters
Provide the main filling and their briny flavour.
Egg
Binds the batter spread over the oysters and helps the top set and brown.
Butter
Adds richness and helps the oysters and top brown.

The step that matters

Making small openings in the top pastry. Vents let steam escape during baking, so the filling does not build pressure and the top pastry bakes flat and crisp instead of puffing unevenly or splitting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Mock Oyster SoupMock Oyster Soup21 recipesCorn FrittersCorn Fritters6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes