OYSTER TURNOVERS

Press, Volume CXI, Issue 32639, 22 June 1971, Page 5

OYSTER TURNOVERS

Oyster Turnovers are made from exactly the same principle as oyster patties except that they are in turnover shape and are also a little drier than the pattie. The number obtainable from the following ingredients naturally depends upon the size of the finished turnover—l try to keep mine as small as possible. 2 dozen oysters. 2 tablespoons butter. 2 tablespoons flour. J cup milk. J cup oyster liquor. Salt. Pepper. Pinch of nutmeg. 4oz self-raising flour. 4oz plain flour. Salt 4oz butter or other shortening. Lemon juice. 4 tablespoons iced water. Milk for glaze.

Method: Melt butter in small pan, add two tablespoons flour and cook for a minute or two without browning, stir in milk and oyster liquor and season to taste with salt and pepper and a tiny pinch of nutmeg. Bring to boil, stirring continually and cook 5 minutes. Allow to cool a little before adding the strained oysters; cover and stand aside. Sift both flours with a good pinch of salt, rub in shortening until crumblike; mix to a dryish dough with the lemon juice and water and turn on to a lightlyfloured board. Knead lightly and roll out to quarterinch thickness. Cut into rounds and on one side of each circle place softie of the oyster filling. Moisten edges, fold over, pinch edges together well, and glaze with milk. Cook on a greased oven slide at 375 to 400 degrees for 15 to 20 minutes.