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1
Preheat oven to 325 degrees F.
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2
In a mixing bowl, blend butter and cream cheese until well combined.
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3
Cut in the flour with a fork.
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4
Divide dough into 6 balls and chill in the refrigerator for 1 hour.
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5
Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
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6
Pat each of the chilled dough balls into each muffin cup.
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7
Bake for approximately 8 minutes, or until golden brown.
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8
Filling:
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9
Preheat oven to 350 degrees F.
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10
In a saucepan over medium heat, melt butter and stir in flour; then slowly blend in half-and-half, stirring constantly.
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11
The sauce should be thick; do not brown the sauce.
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12
Add mushroom soup, sliced mushrooms, Parmesan, and egg and stir to combine.
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13
Fold in shrimp and add garlic powder, to taste.
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14
Pour mixture into pie crusts and top with buttered bread crumbs.
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15
Bake for 15 to 20 minutes, or until brown and bubbly.
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16
Steak:
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17
While pies are baking, season meat pieces with salt and pepper.
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18
Heat oil and butter in a large skillet over medium-high heat.
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19
Add beef and garlic and start browning the meat.
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20
Add mushrooms and then remove meat when it reaches your desired doneness; set aside and keep warm.
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21
Add green onions and then deglaze the skillet with beef stock, scraping the bottom of the pan with a wooden spoon to remove any flavorful browned bits.
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22
Add cream and cook until reduced to sauce consistency.
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23
Add beef back to the sauce just prior to serving.
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24
Let pies cool for 10 minutes before removing from muffin tin.
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25
Place each pie in the center of a dinner plate.
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26
Arrange tenderloin chunks around pie, spoon sauce on top, and garnish each with sprig of parsley.
