During the last century oysters were cheap and plentiful and were often used in pies to pad out the more expensive ingredients. Canned oysters may be used if fresh are unavailable.
6 fresh oysters
2 1/2 tablespoons unbleached ﬂour
salt and pepper
pinch of cayenne pepper
1 1/2 lb sirloin, trimmed and
cut into 1/4-inch thick strips
2 tablespoons butter
1/2 cup ﬁnely chopped onion
puff pastry dough
1 cup beef stock
1 egg, lightly beaten
 Preheat the oven to 375°.
 Carefully pry open the oysters and remove from the shells, reserving the liquid. Season the ﬂour with salt and pepper and cayenne pepper and use to coat the steak.
 Melt the butter and sauté the onion Until soft. Remove from the heat.
 Roll out two-thirds of the dough on a lightly ﬂoured surface to 1/8-inch thickness and use to line a 2-quart deep pie dish. Place a pie funnel in the middle.
 Place half of the steak in the pie dish with half the onion. Arrange the oysters on top and sprinkle the liquid over. Cover with the remaining onion and steak, then add the stock. Brush edges of the pie with the beaten egg. Roll out the remaining dough and cover the pie. Press gently to seal, then trim and crimp the edges. Reroll the trimmings and cut into decorative shapes. Brush the pie with beaten egg, position the shapes and brush these with beaten egg. Make a small hole around the pie funnel. Bake 1 1/2 hours. Serve hot.