Oyster and Leek Pie with Lime Butter

Prep Time: 45 Minutes

Cook Time: 40 Minutes

Yield: 4 servings

Recipe is courtesy of Petaluma's Bridgewater Mill Restaurant. Housed in the historic Bridgewater Mill building, this award-winning, fine dining Petaluma Restaurant is regarded as one of South Australia's very best.

Pair with the Petalum 2013 Hanlin Hill, Clare Valley Riesling, featured as part of the Australian shipment of our International Selections.

Ingredients

Preparation

Drain oysters, making sure no broken bits of shell are evident; pat dry with paper towels.

Use a 5-inch round pastry cutter to cut out 4 discs of shortcrust for the top and use a 3.5-inch round pastry cutter to cut out 4 smaller discs for the bottom. Using a 1-inch star cutter, cut out 4 pastry stars for decoration. Rest all the cut out pastry on a parchment paper lined tray in the fridge until ready to assemble.

Wash leeks thoroughly, remove and discard 1 or 2 outer leaves. Cut white stems into 16 pieces; 1/4 inch long, and also cut green stems into 16 pieces, 1/4 inch long. Dice remaining leeks into small pieces and set aside for pie filling.

In a sauce pan, reduce wine by a quarter and reserve one tablespoon to make lime butter sauce. Add 1/4 cup butter and diced leeks to pan and cook until liquid is evaporated. Season to taste, remove from heat, and set aside to cool.

Place 4 large pastry discs on a floured surface. Place one tablespoon of leek mixture in middle, add four oysters to each. Place discs on top of leeks and season with salt and pepper. Brush circumference of each disc with egg yolk and center smaller pastry circle on top. Fold larger disc onto the smaller one and seal well to create your pie. Invert pie, seal edge with fork prongs, and brush with egg yolk. Position pies (with plenty of room between them) onto a large baking tray lined with parchment paper. Center a pastry star on each pie and glaze again with egg yolk. Rest in refrigerator prior to baking. For convenience, this can be done up to six hours in advance.

Preheat oven to 395°F.

In center of each pastry star, make a hole with a bamboo skewer large enough to allow steam to escape while cooking. Place pies on middle shelf of oven and bake until golden, approximately 20-25 minutes.

Sauce:Pour 1 tablespoon wine reduction into a small sauce pan, with lime zest and 1 teaspoon lime juice and a tablespoon cream. Bring to a boil gently; reduce heat to simmer. Whisk in remaining butter gradually; continue to whisk until butter is melted and sauce is emulsified. Season to taste with salt and pepper, adding a little more lime juice if necessary; strain and keep warm. Steam or microwave reserved leek pieces briefly, until just tender and still green.

Warm four plates and ladle approximately 1/4 cup of lime butter sauce onto each plate in a nice, even circle. Place a piece of white leek in a north and south position and a piece of green leek west and east. Garnish with half a teaspoon of salmon roe between each piece of leek and position the pie in the center.