Little Pies Shrimp Filling Recipes

MINI SHRIMP PIES

Steps:

• For Crust: Preheat oven to 325 degrees F.
• In a mixing bowl, blend butter and cream cheese until well combined.
• Cut in the flour with a fork.
• Divide dough into 6 balls.
• Chill in the refrigerator for 1 hour.
• Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
• Pat each of the chilled dough balls into each muffin cup.
• Bake for approximately 8 minutes, or until golden brown.
• For Filling: Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt butter and stir in flour.
• Slowly blend in half-and-half, stirring constantly.
• The sauce should be thick; do not brown the sauce.
• Add mushroom soup, sliced mushrooms, Parmesan, and egg.
• Stir to combine.
• Fold in shrimp.
• Add garlic powder, to taste.
• Pour mixture into pie crusts.
• Top with buttered bread crumbs.
• Bake for 15 to 20 minutes, or until brown and bubbly.
• Let pies cool for 10 minutes before removing from muffin tin.
• Garnish each with sprig of parsley.

SHRIMP POT PIE

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.
• Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

LITTLE PIES (EMPADINHAS)

Steps:

• Cut the butter into the flour mixed with the salt until the butter is the size of peas. Add one egg at a time until the dough forms a consistency that you can flatten in your flowered hand. Cover with a damp cloth and let rest 2 hours. This dough should not be handled too much. Roll into balls and flatten and place in little 1-inch ungreased pie tins. Fill with beef, shrimp, chicken or cheese filling (see below). Make a small ball of dough, flatten and place on top of the little pie. Squeeze around the edges to seal. Beat an egg yolk and paint the top of the little pies. Bake in a hot oven-400 degrees for 20 minutes and then reduce heat and bake at 350 degrees for 30 more minutes and serve immediately. These pies may be made in any size pans. The small pies are made for appetizers, the larger pies for a main course cut into serving pieces. If it is a large pie, you could call it an empadão. The individual meal size pies are called empada. The baking time will vary according to the pan size.

LITTLE PIES- SHRIMP FILLING

Steps:

• Use shrimp that has been cleaned. Heat the frying pan. Add the cooking oil and stir-fry the shrimp, add the finely chopped onion and season with garlic, salt and pepper. Add the chopped tomatoes without seeds or skin. Add a little water and let simmer. Whip the egg yolks, add the milk and flour in a blender. Stir into the shrimp mixture. Continue to stir so it will not scorch. When thick, add the chopped palmitos, grated boiled eggs, chopped green olives and chopped parsley. Let cool. Mixture should be cold and thick before putting into the little pastry shells. NOTE: The same shrimp filling can be used for some of the other recipes in this section. If the filling is for pastéis, it will have to be a little thicker. If it is for empadinhas or pie, it can be less thick. For rocambole use a thicker filling. Less thick if you just want to serve it over rice.