Baby Shrimp and Mushroom Cream Pies Recipe

Name: Baby Shrimp and Mushroom Cream Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Defrost the frozen puff pastry at room temperature.
2
Prepare a large and small cup.
3
Cut 12 pieces out of the puff pastry (3 per sheet) using the large cup.
4
Cut small circles out of the middles of 6 of the large circles from Step 1.
5
Moisten the edges of the uncut circles, and place the cut circles on top.
6
Put the pies on a baking sheet lined with parchment paper, and brush the rims with beaten egg.
7
Bake at 200 C for 15-20 minutes.
8
Transfer the pies to a rack to cool.
9
Slice the onion.
10
Cut the root ends off the shimeji mushrooms and shred apart, then cut into half.
11
Let the shrimp defrost naturally.
12
Put flour in a bowl, and add milk in 3 batches, mixing well between additions, so that no lumps form.
13
Add cream.
14
Heat butter in a frying pan and saute the onion and shimeji mushrooms.
15
Season with salt and pepper and the soup stock granules, then add the milk-cream mixture from Step 5.
16
When it has thickened, add the shrimp.
17
Fill the cooled pies from from Step 3 with plenty of the sauce.
18
Top with grated cheese and parsley and they're done.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 80 grams Frozen cooked baby shrimp (or use chicken thigh meat instead), 1/2 bag Shimeji mushrooms, 1/2 Onion, 10 grams Butter, and more.

Yes, Baby Shrimp and Mushroom Cream Pies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Shrimp and Mushroom Cream Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions