Mini Shrimp Pies

Submitted by mermaidmagic

"This is a recipe that we just served for a teacher's luncheon. It went over really well - a delicious dish. The cook, Michele, took this from one of Paula Deen's recipes. I prefer fresh mushrooms over canned, but I'm printing the recipe as written. Prep time reflects chilling time for pie crust."

 

• Ready In: 2hrs 5mins
• Ingredients: 15
• Yields: 6 appetizers

ingredients

• 1⁄2 cup butter, softened,plus
• more butter, for greasing pan
• 1 (3 ounce) package cream cheese, softened
• 1 cup all-purpose flour
• 8 tablespoons butter (1 stick)
• 3⁄4 cup all-purpose flour
• 1 1⁄2 cups half-and-half or 1 1/2 cups cream
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (13 1/4 ounce) can sliced mushrooms, drained
• 1⁄2 cup grated parmesan cheese
• 1 egg, beaten
• 1 lb cooked shrimp, peeled,deveined,and coarsely diced
• garlic powder
• buttered bread crumb, for topping
• 6 parsley sprigs, for garnish

directions

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

Reviews

[KelBel]

Let me start out by saying that these were very delicious! The four star review is because the proportions are way off. I made the recipe exactly as written. The crust barely created six crusts in my jumbo muffin pan. Okay, so I made the filling. There was sooooo much filling, I filled the six muffing tins plus a 2 cup ramekin. I think it would have filled another 4 to 6 muffin cups. I had a very hard time getting them out of the tins because the crusts were not really sufficient for the filling. With that said, these were fabulous in taste, but next time I would either cut the filling in half and make them in individual ramekins so there is no need to transport them from the muffin tin to a plate (or bowl which is what I did to keep it in the right pot pie shape), or press the crust into a 9inch pie plate and cut into wedges. This would also be elegant served over puff pastry shells.