Oyster-Bacon Pot Pie

Do you doubt oysters? Consider this Chesapeake Bay-inspired dish to be your favorite. This puff pastry pie is decorated with a golden crust and a creamy salty filling. You can also prepare this recipe in a lightly oiled 11-inch x 7-inch baking dish. Place the filling on a sheet of puff pastry, brush with egg and bake as directed.
Place the roasting rack in the bottom third of the oven and preheat the oven to 400 °. Drain the oysters, reserving 1 1/2 cups of oyster liqueur. Bake the bacon in a roasting pan over medium heat, stirring occasionally, for 8 minutes or until crisp. Spread the bacon on paper towels; leave 3 tablespoons of the filling to bake in the roasting pan.Add the butter and the next 4 ingredients to the roasting pan; saute for 5 minutes. Add garlic and lemon juice; cook for 1 minute. Add the wine and cook for 2 minutes. Sprinkle with flour; cook, stirring constantly, for 1 minute. Add the cream, the next 4 ingredients, and the remaining oyster liqueur; bring to a boil. Cook, whisking constantly, for 2 minutes.Remove from heat; add oysters and bacon. Spoon the mixture into 6 lightly oiled 12-ounce tins. Cut the dough sheets into circles slightly larger than the molds and put 1 per filling in each mold. Whisk together the egg and 1 tablespoon of water; brush the mixture over the dough.Bake at 400 ° C on the bottom rack of the oven for 30-35 minutes or until golden brown. Let stand for 15 minutes before serving.