酥皮蠔盒 oyster pastry

不想炸蠔但想食脆卜卜的, 不妨用酥皮做一口”酥皮蠔盒”。兩者加起味道很夾，很好吃。我選用的是急凍刺身蠔。蠔洗淨，中心仍有一點冰, 做出來的蠔較濕潤。選擇一口size的蠔, 口感較理想。

做法和材料很簡單，蠔鮮，不用太多調味。除原味外，部分加入炒香的洋蔥配芝士和Dill香草，跟海鮮很夾。酥皮要剛大過蠔少少(3mm)為佳, 包起後有迫實蠔的感覺, 因蠔煮熟後會縮小, 吃起來就沒有太大空洞洞的情況了。

A. 材料（原味）:
急凍蠔 適量
急凍酥皮(没有反式脂肪的) 1張
黑椒碎，鹽 少許
蛋液 適量

B. 材料 （洋蔥芝士味）：
急凍蠔 適量
急凍酥皮(没有反式脂肪的) 1張
黑椒碎， 鹽 少許
洋蔥 1/4 個 （切幼粒）
芝士碎
乾Dill香草 1茶匙
蛋液 適量

A做法：
1. 蠔冲洗(保持中心有㸃冰), 隔水,印乾

2. 把酥皮分成8份。用叉均勻地插, 放上蠔, 灑下黒椒碎及鹽。對摺, 把空氣迫出，用叉封口, 切去多餘酥皮, 掃上蛋液。
3. 預熱焗爐220度，焗約約15分鐘。


B做法：
1. 下油，炒香洋蔥粒至金黄糖化，加入黑椒碎，鹽及Dill調味，放涼備用。
2. 跟A1相同。

3. 酥皮切六份，叉小孔，放上蠔,洋蔥粒，芝士。最後加多少許黑胡椒碎。對摺，用叉封口，掃蛋液。
4. 跟A3做法相同。

洋蔥芝士味

蠔鮮, 跟酥皮很夾。兩款味道也不錯。食譜使用片裝parmesan cheese,  跟蠔一起，帶白汁風味。

Tips:
不用黑椒, 改用 cayenne pepper或mustard也不錯。



Ingredients A:
Frozen oysters
1 sheet of puff pastry ( without trans fats)
A little bit ground black pepper and salt
Egg wash

Ingredients B:
Frozen oysters
1 sheet of puff pastry ( without trans fats)
A little bit ground black pepper and salt
1/4 onion (finely chopped)
Chopped cheese
1 tsp dried Dill herbs
Egg wash

Directions A:
1. Rinse the oysters ( oyster centre remains a bit icing), pat dry with kitchen paper
2.  Divide the puff pastry into 8 pcs. Prick the pastry all over with a fork. Then, place the oyster on it, sprinkle with ground black pepper and salt. Fold 1/2 pastry sheet to just cover the oyster . Seal 3 sides with a fork. Trim off excess. Brush with egg wash at last.
3. Preheat oven, put the pastry in oven. Bake at 220 degrees Celsius for around 15 mins

Directions B:
1. Add oil, saute chopped onion until caramelized. Season with salt, pepper and dried Dill. Cool and set aside.
2. Follow A1 as above.
3. Divide the pastry sheet into 6, prick with a fork. Place oyster on it, chopped onion and cheese. Finally, season with extra black pepper. Fold and seal with a fork. Trim off excess. Brush with egg wash at last.
4. Follow A3 as above.


Tips:
It can be replaced ground black pepper with cayenne pepper or mustard.