Simple Way to Prepare Ultimate Baby Shrimp and Mushroom Cream Pies

Baby Shrimp and Mushroom Cream Pies.

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, baby shrimp and mushroom cream pies. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Baby Shrimp and Mushroom Cream Pies is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Baby Shrimp and Mushroom Cream Pies is something that I've loved my entire life.

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

The ingredients needed to make Baby Shrimp and Mushroom Cream Pies:

1. {Take 80 grams of Frozen cooked baby shrimp (or use chicken thigh meat instead).
2. {Take 1/2 bag of Shimeji mushrooms.
3. {Prepare 1/2 of Onion.
4. {Make ready 10 grams of Butter.
5. {Get 1 of Salt and pepper.
6. {Take 1/2 tsp of Soup stock granules.
7. {Make ready 1 tbsp of Cake flour.
8. {Prepare 150 ml of Milk.
9. {Make ready 3 tbsp of Heavy cream.
10. {Make ready 1 bag of Frozen puff pastry.
11. {Prepare 1 dash of Grated cheese.
12. {Make ready 1 dash of 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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