on the menu in talbot county

No matter the season, Talbot County is the Eastern Shore’s culinary hotspot. Explore our coastal towns, fabulous restaurants, and elegant inns. Or bike, kayak, and sail the Chesapeake Bay.

1 pack puff pastry sheets

2 egg yolks

1 stick butter, halved

4 Tbsp. all-purpose flour

1 ½ c. red potatoes, cubed

1 Tbsp. olive oil

2 celery stalks, cubed

1 medium onion, cubed

1 medium carrot, cubed

1 tsp. fresh thyme

1 bay leaf

1 c. water

¾ c. dry white wine

1 pt. heavy cream

½ c. oyster juice

½ c. green peas

2 ½ Tbsp. Old Bay Seasoning

30 select oysters

Salt and black pepper to taste

Unroll puff pastry on sheet pan; brush with egg yolk and mark with the back of a fork. Freeze for 1 hour until pastry hardens. In a stainless steel bowl, mix 4 tablespoons of softened butter with flour; set aside. In a small saucepan, cook cubed potatoes for 5 minutes; drain and set aside.

For filling, melt remaining 4 tablespoons of butter with olive oil in a high-sided saucepan. Stir in celery, onion, carrot, thyme, and bay leaf. Add water and cook on medium heat for 5 minutes. Add white wine and simmer for 5 more minutes. Pour in heavy cream and oyster juice. Whisking continuously, simmer for 2-3 minutes. Whisk butter and flour mixture into pot pie base; cook for an additional 2-3 minutes. Add cooked potatoes, peas, Old Bay Seasoning, and raw oysters. Cook for 3-4 minutes until oysters are just cooked. Season to taste with salt and pepper. Spoon oyster pot pie mixture into individual 1-cup casserole dishes.

Remove pastry from freezer and let sit for 3 minutes. Cut pastry with circular cutter; bake at 375 degrees for 10–12 minutes. Bake individual pot pies at 375 degrees for 5 minutes. Place the pastry lid on top and serve immediately. Makes six individual servings.