Cook bacon according to package directions. Remove from pan and set aside to drain on paper towels. Crumble once cool.
Drop butter and olive oil in the same pan and add garlic, shallot, celery, fennel, potatoes, bay leaves and mushrooms. Sprinkle brown
sugar over vegetables and cook until potatoes begin to soften, approximately 4-6 minutes.
Pour vegetable stock, wine, 1/2 cup cream
and almonds into the pan and bring to a low boil. Turn heat
down to a simmer,
cover and cook 5-7 minutes. Add nutmeg and stir
to combine. Cook another 2-3 minutes or until sauce as thickened
slightly. Remove from heat
in gruyère until melted. Cool
While filling cools,
one sheet of thawed puff pastry out on a lightly floured surface to thin it out and cut
into twelve squares. Press
each one into a muffin tin and set aside. Repeat with second sheet of puff pastry. Set muffin tin and remaining puff pastry squares in the freezer to stay cold.
Once the filling has cooled, stir
in oysters, crumbled bacon, parsley, fennel fronds, sage and salt.
Add black pepper to taste
Remove puff pastry from the freezer. Spoon
about 2 heaping tablespoons of the filling into each muffin tin and top
with another piece of puff pastry, pressing
the edges together to seal
the pies.* Repeat with remaining puff pastry. Place in the freezer again to chill
When ready to bake, whisk
and egg together. Remove chilled
pot pies from the freezer and brush the tops
of the puff pastry with the egg wash. Prick
lightly with a fork. Bake
in a preheated oven at 375 degrees for 18-20 minutes or until golden brown.
The bottom edge of these pies were twisted over the top
in a circular formation. You can
shape them in anyway. Just be sure the edges are tightly sealed,
or the filling may spill out as the puff pastry bakes.