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. Sauté celery until slightly soft, then add scallions.
Sauté for about 3 minutes, then add garlic, stirring constantly.
After mixture becomes soft, add the insides of the patty shells and water from
the oysters. Consistency should be like a 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.
Yield: 24 Patties
The patty shells can be filled and refrigerated, then warmed in the oven at 300
degrees F when ready to serve.