Step-by-Step Guide to Make Quick Baby Shrimp and Mushroom Cream Pies

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Baby Shrimp and Mushroom Cream Pies. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Baby Shrimp and Mushroom Cream Pies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baby Shrimp and Mushroom Cream Pies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baby Shrimp and Mushroom Cream Pies is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Baby Shrimp and Mushroom Cream Pies using 12 ingredients and 7 steps. Here is how you can achieve it.

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. For 6 pies. Recipe by EnjoyKitchen

Ingredients and spices that need to be Prepare to make Baby Shrimp and Mushroom Cream Pies:

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

Instructions to make 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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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Baby Shrimp and Mushroom Cream Pies. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!