Baby Shrimp and Mushroom Cream Pies

Baby Shrimp and Mushroom Cream Pies

I recommend these for Christmas or parties. The creamy sauce and the crispy pie are a perfect match.

Ingredients: 6 pies

Frozen cooked baby shrimp (or use chicken thigh meat instead)
50-80 g (or 1/2 chicken thigh)
Shimeji mushrooms
1/2 bag
10 g
Salt and pepper
To taste
Soup stock granules
1/2 teaspoon
Cake flour
1 tablespoon
150 ml
Heavy cream
3 tablespoons
Frozen puff pastry
1 bag (4 sheets)
Grated cheese
A small amount
A small amount


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.

Story Behind this Recipe

I thought of a Christmas recipe using fresh cream.