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1
Preheat oven to 400 F.
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2
In a pot, melt the butter with the olive oil over medium heat.
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3
Add the celery, carrots, leeks and garlic.
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4
Saute until softened but not brownedabout 5-7 minutes.
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5
Add the red chili flakes, thyme sprigs and potatoes and cook for 2-3 minutes, stirring frequently.
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6
Pour in the wine.
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7
Continue simmering until the wine has reduced and nearly evaporated.
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8
While the wine cooks, sprinkle the cayenne pepper over the shrimp and toss until evenly coated.
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9
Set shrimp aside.
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10
Next, whisk the flour and seafood stock together in a bowl.
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11
When the wine has evaporated, pour in the flour/stock mixture and stir while the liquids come to a soft boil.
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12
Continue cooking and stirring over medium heat for 5 minutes.
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13
Pour in the cream and cook for an additional 2-3 minutes until the mixture has thickened to the desired consistency.
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14
Pull the pot off the heat and remove the thyme sprigs.
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15
Stir in the shrimp, kosher salt and black pepper (or more of each to taste), frozen peas and fresh parsley.
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16
Ladle the filling into a casserole dish or other types of individual ramekins/ovenproof dishes.
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17
I used four 5-ounce ramekins and one 5x5 casserole dish.
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18
Brush the outside edges of the dishes/ramekins with the beaten egg.
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19
Trim the puff pastry sheets about 1/2 inch larger than the tops of each of the dishes/ramekins.
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20
Cover each dish/ramekin with the puff pastry and press around the edges to seal.
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21
Brush the tops of each of the pies with the beaten egg and use a sharp knife to make small slits on top.
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22
Place the pie/pies on a rimmed baking sheet lined with aluminum foil and transfer to the preheated oven.
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23
Bake the pie/pies for 30-40 minutes or until the crusts are golden brown.
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24
Serve warm.
