Smoked Oyster Pockets: For Cay, but everyone will like them!
Here's that recipe: It is from a very good friend of mine whose family makes these all the time. So simple, so yummy...
1/2 cup of butter
4 ounces cream cheese (not the spreadable stuff)
1 cup flour
2 tins smoked oysters, drained, then placed on paper towel to soak up extra oil
Cream butter and cream cheese together, either with a spoon and strong arm, or an electric mixer. Add flour. This should result in a roll-able dough. Roll out on floured surface. Cut out rounds large enough to envelop each oyster, forming a half-moon shape about 1 1/2 inches to 2 inches long, depending on the size of each oyster.
Place on cookie sheet (no need to grease it) and bake at 450 degrees Farenheit for 15 minutes or until golden brown. Remove from oven and immediately sprinkle with salt, and serve. They'll be gone in minutes.
The dough is my adapted empanada dough (w/ salt). It's great to use up cooked pork, sauteeing w/ peppers and onions.
I'll have to try w/ smoked oysters, which I usually eat on a triscuit cracker w/ cream cheese under the oyster. I wonder if adding a little cream cheese w/ the oyster would make it go down easier for non-diehard oyster fans.
Years ago I had found a recipe printed in the Oakland Tribune that used this same dough for tiny little crab pies. Circles of the dough rolled out, cut perfect then put a little crab salad mix inside folded over and pressed with a fork and baked. They were so darn good and always a hit.
I love the idea of using smoked oysters! I can be so tacky at times, I have been known to just open a can of the smoked baby oysters, place a shot glass full of toothpicks next to the can and my family gobbles them up! Your way is so much more classy!
Thanks for the recipe moh!