Three Cheers for the Vol-au-vent!

We love pattie shells anytime, but especially during the holidays (and yes, we spell it pattie, instead of patty…it’s NOLA, linguistics are fluid and we make our own rules).  Also known as a vol-au-vent, which sounds so much sexier, the pattie shell is an old New Orleans favorite. Here at Haydel’s, our pattie shells are prepared from our made from scratch recipe. Each shell is hand cut and the end result is a rich, buttery, flaky bite of puff pastry ready to receive your favorite filling.

In the Big Easy, the oyster pattie reigns supreme. And with Thanksgiving quickly approaching, we thought we would share our classic New Orleans Oyster Pattie recipe along with something new to try if you’re feeling adventurous. I’ve personally made Dave Jr.’s Brie Bites and they are fantastic. The combination of brie and brown sugar warm out of the oven is perfection.  Enjoy y’all! – M.T.

New Orleans Oyster Patties

The pattie shell, also known as a vol-au-vent, is an old New Orleans favorite that is prepared from our “made from scratch” recipe. Each pattie shell is hand cut. The end result is a rich buttery flaky bite of puff pastry filled with your favorite recipe. – See more at: http://www.haydelbakery.com/N.O.-Pattie-Shells–48#sthash.e3Wc8T93.dpuf

The pattie shell, also known as a vol-au-vent, is an old New Orleans favorite that is prepared from our “made from scratch” recipe. Each pattie shell is hand cut. The end result is a rich buttery flaky bite of puff pastry filled with your favorite recipe. – See more at: http://www.haydelbakery.com/N.O.-Pattie-Shells–48#sthash.e3Wc8T93.dpuHere at Haydel’s, we hand cut and roll each and every one.  There are so many ways to use these light, flaky, buttery shells.  Of course in New Orleans, the oyster patty shell reigns supreme.  With Thanksgiving just a few weeks away, we thought we would share a couple of our own patty shell recipes with you…a classic and something new to try if you’re feeling adventurous.  I’ve personally made Dave Jr.’s Brie Bites and they are fantastic.  The combination of brie and brown sugar is heavenly.  Enjoy y’al

1 sm. onion diced
1 sm. bell pepper diced
2 cloves garlic chopped
1T olive oil
1 pint oysters chopped
1 lg. can cream of mushroom soup
¾ cup Italian bread crumbs
½ cup shredded swiss cheese
½ cup shredded parmesan cheese
Salt and pepper to taste
48 Haydel’s Bakery Pattie Shells

Sautee onions, bell pepper and garlic in the oil. Add oysters. Cook until oysters become slightly firm. Add cream of mushroom soup, salt and pepper. Bring to a light boil. Add bread crumbs, swiss cheese, and parmesan. Stir until melted completely. If consistency is very thin add more bread crumbs. Consistency should be that of thick pudding. Fill a pastry bag and pipe into each shell. Bake at 350° for 10‐15 minutes.

NOTE: If you do not have a pastry bag fill a large ziplock bag and cut the corner to pipe filling into each shell.

Dave Jr.’s Brie Bites

1 medium to large size wedge of brie cheese (your choice as to whether or not remove the rind)
1 cup small chopped pecan pieces
1 cup dark brown sugar
48 Haydel’s Bakery Pattie Shells

Fill each shell with enough pecans to cover the bottom.  Pull off hunks of brie and stuff it into each shell.  It’s ok if it sticks up out of the top some, because it will melt down in the oven.  Top each generously with brown sugar.  Bake at 350° for 11 minutes or until cheese bubbles.  Serve immediately.