The New Orleans Oyster Pattie: Our Family Recipe for Buttery Little Holiday Miracles

haydel's nola oyster patties

Rich, decadent, and so distinctly New Orleans while also being impossibly light, and flakey? If these little Oyster Patties aren’t a miracle – they’re pretty close. And since it’s the holidays, we’re hand making these Pattie Shells and inviting you into Lauren and Ryan Haydel’s home as they make this Haydel’s family classic.

Our Family Recipe for Buttery Little Holiday Miracles:

The New Orleans Oyster Pattie

In this city, seasons are marked not by changing leaves or an influx of tourists (they’re here all year round), but by the ingredients on our stoves and forks.

The return of oysters is the salty, briny reminder that the holiday season is officially here.

Oysters are wonderful raw. Perfect fried and piled high on French bread. And great hiding down in the murky roux of a relative’s seafood gumbo. But there is something extraordinary and delightfully decadent about a buttery, flaky cup filled to the golden brim with oyster dressing. It’s a Christmas staple in the Haydel family, and after watching this video, you’ll be able to make it a part of yours too.

Recipe: New Orleans Oyster Patties

Ingredients

  • A stick of butter or 1T of olive oil
  • 1 sm. onion diced
  • 1 sm. bell pepper diced
  • 2 shallots minced
  • 2 cloves garlic chopped
  • 1 pint oysters chopped
  • 1 lg. can cream of mushroom soup
  • ¾ cup Italian breadcrumbs
  • ½ cup shredded Swiss cheese
  • ½ cup shredded parmesan cheese
  • Salt and pepper to taste
  • 48 Haydel’s Bakery Pattie Shells

Directions

Sautée 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 breadcrumbs. Consistency should be that of thick pudding. Fill a pastry bag* and pipe into each shell. Bake at 350° for 10‐15 minutes.

*If you don’t have a pastry bag fill a large ziplock bag and cut the corner to pipe filling into each shell. order now button

Bonus Recipe: Dave Jr.’s Brie Bites

Ingredients

  • 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

Directions:

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.

We’re willing to bet these dishes will become an anticipated holiday fixture that marks the changing seasons and gives your family one more thing to be thankful for.

Come grab some pattie shells and try it out for yourself – or order them here.

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.