Frozen cooked baby shrimp (or use chicken thigh meat instead)
50-80 g (or 1/2 chicken thigh)
Salt and pepper
Soup stock granules
Frozen puff pastry
1 bag (4 sheets)
A small amount
A small amount
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.
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.
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.
Slice the onion. Cut the root ends off the shimeji mushrooms and shred apart, then cut into half. Let the shrimp defrost naturally.
Put flour in a bowl, and add milk in 3 batches, mixing well between additions, so that no lumps form. Add cream.
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.
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.
I used a 7 cm and a 5 cm cup to cut out the puff pastry. Adjust the consistency of the cream sauce by adding milk if needed. Do not roll out the puff pastry, just cut them out.