Sydney Rock Oyster Pasty Recipe

Name: Sydney Rock Oyster Pasty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, plus flour to coat oysters; Salt, to taste; 3/4 cup cold butter, cut into small pieces; 3/8 cup water; 2 dozen oysters, shucked; 1 egg white, beaten; Pepper, to taste; 4 slices bacon, cut into 2-inch pieces and cooked until crisp; 1 teaspoon lemon juice; 1 medium tomato, peeled, seeded, and finely sliced; 1 tablespoon finely chopped parsley; 1 egg, beaten

Servings: persons

2 cups flour, plus flour to coat oysters
Salt, to taste
3/4 cup cold butter, cut into small pieces
3/8 cup water
2 dozen oysters, shucked
1 egg white, beaten
Pepper, to taste
4 slices bacon, cut into 2-inch pieces and cooked until crisp
1 teaspoon lemon juice
1 medium tomato, peeled, seeded, and finely sliced
1 tablespoon finely chopped parsley
1 egg, beaten

1
For pastry: Sift together 2 cups flour and pinch salt in a medium bowl.
2
Make well in center and add butter.
3
Using fingertips, mix in water to form a smooth dough.
4
Knead lightly and refrigerate for 1/2 hour.
5
Preheat oven to 400 degrees F. Roll out pastry to a 10-inch circle.
6
Set aside.
7
Place some flour in a bag and add oysters.
8
Shake to coat.
9
Brush bottom of pastry with egg white, reserving some for crimping edges.
10
Place oysters on 1 half of pastry circle.
11
Season with salt and pepper.
12
Top oysters with bacon, sprinkle with lemon juice and cover with tomatoes.
13
Season with pepper and parsley.
14
Brush edges of pastry with remaining egg white and fold over to enclose oysters, crimping edges together.
15
Brush surface with whole beaten egg.
16
Place pastry on a greased baking sheet.
17
Cut steam vents in center and bake for 35 minutes.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, plus flour to coat oysters, Salt, to taste, 3/4 cup cold butter, cut into small pieces, 3/8 cup water, and more.

Yes, Sydney Rock Oyster Pasty falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sydney Rock Oyster Pasty

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions