Recipe of Any-night-of-the-week Baby Shrimp and Mushroom Cream Pies
Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Quick Baby Shrimp and Mushroom Cream Pies. One of my favorites. This time, I will make it a bit unique. 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 get started with this 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 that.
I thought of a Christmas recipe using fresh cream.
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 Take to make Baby Shrimp and Mushroom Cream Pies:
- 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead)
- 1/2 bag Shimeji mushrooms
- 1/2 Onion
- 10 grams Butter
- 1 Salt and pepper
- 1/2 tsp Soup stock granules
- 1 tbsp Cake flour
- 150 ml Milk
- 3 tbsp Heavy cream
- 1 bag Frozen puff pastry
- 1 dash Grated cheese
- 1 dash Parsley
Instructions to make Baby Shrimp and Mushroom Cream Pies
- 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.
While that is certainly not the end all be all guide to cooking easy and quick lunches it's great food for thought. The expectation is that this will get your creative juices flowing so that you can prepare wonderful lunches for the family without the need to do too terribly much heavy cooking at the approach.
So that's going to wrap this up for this special food Simple Way to Prepare Ultimate Baby Shrimp and Mushroom Cream Pies. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
