Oyster Patties

Directions

1. 1

   Oyster Patties 24 Pepperidge Farm® pastry shells 24 Louisiana oysters, with oyster liquid 4 stalks celery, minced 2 cloves garlic, minced 1

2. 2

   Let cool, then remove pastry from inside the shells with a fork

3. 3

   Put aside in a bowl for later use

4. 4

   Melt butter in skillet

5. 5

   Sauté celery until slightly soft, then add scallions

6. 6

   Sauté for about 3 minutes, then add garlic, stirring constantly

7. 7

   After mixture becomes soft, add the insides of the pastry shells and water from the oysters

8. 8

   Consistency should be like thick gravy