24 Pepperidge Farm pastry shells
24 Louisiana oysters, with oyster liquid
4 stalks celery, minced
2 cloves garlic, minced
1 bunch scallions, minced
1/3 bunch parsley, minced
2 tablespoons butter

Bake pastry shells according to directions on the box. Let cool, then remove pastry from inside the shells with a fork. Put aside in a bowl for later use.

Melt butter in skillet. Saut?celery until slightly soft, then add scallions. Saut?for about 3 minutes, then add garlic, stirring constantly. After mixture becomes soft, add the insides of the pastry shells and water from the oysters. Consistency should be like thick gravy. If necessary, add water to keep the mixture from becoming too thick.

When the pastry mixture cooks down, add the oysters and cook until the butter rises to the top, about 10 to 15 minutes. Oysters will shrink when cooked. Add the parsley, and stir for about 1 minute. Fill each patty shell with at least one oyster and some of the mixture. Put pastry top on to cover.

The pastry shells can be filled and refrigerated, then warmed in the oven at 300 degrees F when ready to serve.

Makes 24.