Mini Shrimp Pot Pie

By Joan_Z

Ingredients

• 1 egg
• 1 Tbsp. water
• 3 sheets frozen puff pastry
• 8 large shrimp
• 1/4 tsp. crushed red pepper
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 2 Tbsp. oil
• 1 carrot - diced
• 1 celery stalk - diced
• 6 mushrooms - sliced
• 2 thyme sprigs
• 1 Tbsp. Olive oil
• 3 Tbsp. Flour
• 1/2 cup dry white wine
• 2 cups 2% milk
• 1/4 tsp. each salt & white pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 400, place rack in middle

Whisk 1 egg with 1 tablespoon water in a bowl. Unfold 3 sheets frozen puff pastry, thawed, on floured surface and roll out. Transfer to parchment paper-lined pan and pierce with fork. Cut 4 circles out of each sheet with a 4 inch round cutter. Cut holes in centers of circles, and discard middles. Stack 3 rings on top of each other, brushing top of each with egg wash. Bake 15 minutes.

Toss 8 large shrimp, shelled & sliced in half lengthwise, with 1/4 teaspoon crushed red pepper, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Saute shrimp in 2 teaspoons olive oil for 2 minutes, set aside. Add 1 teaspoon olive oil to pan and saute 1 diced carrot, 1 diced celery stalk, 6 sliced mushrooms, and 2 thyme springs for 10 minutes. Add 1 tablespoon olive oil and 3 tablespoons flour; Stir for 2 minutes. Add 1/2 cup dry white wine, simmer for 2 minutes. Add 2 cups 2% milk, and simmer for 5-10 minutes. Stir in shrimp and 1/4 teaspoon each salt and white pepper. Ladle shrimp mixture evenly into pastry bowls.