Baby Shrimp and Mushroom Cream Pies
Baby Shrimp and Mushroom Cream Pies

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, baby shrimp and mushroom cream pies. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Baby Shrimp and Mushroom Cream Pies is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Baby Shrimp and Mushroom Cream Pies is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have baby shrimp and mushroom cream pies using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Baby Shrimp and Mushroom Cream Pies:
  1. Take 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead)
  2. Get 1/2 bag Shimeji mushrooms
  3. Make ready 1/2 Onion
  4. Take 10 grams Butter
  5. Make ready 1 Salt and pepper
  6. Take 1/2 tsp Soup stock granules
  7. Take 1 tbsp Cake flour
  8. Get 150 ml Milk
  9. Prepare 3 tbsp Heavy cream
  10. Get 1 bag Frozen puff pastry
  11. Take 1 dash Grated cheese
  12. Take 1 dash Parsley
Instructions to make Baby Shrimp and Mushroom Cream Pies:
  1. Defrost the frozen puff pastry at room temperature. Prepare a large and small cup. Cut 12 pieces out of the puff pastry (3 per sheet) using the large cup.
  2. Cut small circles out of the middles of 6 of the large circles from Step 1. Moisten the edges of the uncut circles, and place the cut circles on top.
  3. Put the pies on a baking sheet lined with parchment paper, and brush the rims with beaten egg. Bake at 200 °C for 15-20 minutes. Transfer the pies to a rack to cool.
  4. Slice the onion. Cut the root ends off the shimeji mushrooms and shred apart, then cut into half. Let the shrimp defrost naturally.
  5. Put flour in a bowl, and add milk in 3 batches, mixing well between additions, so that no lumps form. Add cream.
  6. Heat butter in a frying pan and sauté the onion and shimeji mushrooms. Season with salt and pepper and the soup stock granules, then add the milk-cream mixture from Step 5. When it has thickened, add the shrimp.
  7. Fill the cooled pies from from Step 3 with plenty of the sauce. Top with grated cheese and parsley and they're done.

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