Ingredients
-
1/2
-
-
1
-
1
-
8
-
3/4
-
1 1/2
-
1
-
1
-
1/2
-
1
-
1
-
-
-
6
Directions
Mini Shrimp Pies, 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 , 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 , 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
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Steps
|
1
Done
|
For Crust: Preheat Oven to 325 Degrees F. |
|
2
Done
|
in a Mixing Bowl, Blend Butter and Cream Cheese Until Well Combined. |
|
3
Done
|
Cut in the Flour With a Fork. |
|
4
Done
|
Divide Dough Into 6 Balls. |
|
5
Done
|
Chill in the Refrigerator For 1 Hour. |
|
6
Done
|
Grease a 6-Cup Jumbo Muffin Tins With Butter or Nonstick Cooking Spray. |
|
7
Done
|
Pat Each of the Chilled Dough Balls Into Each Muffin Cup. |
|
8
Done
|
Bake For Approximately 8 Minutes, or Until Golden Brown. |
|
9
Done
|
For Filling: Preheat Oven to 350 Degrees F. |
|
10
Done
|
in a Saucepan Over Medium Heat, Melt Butter and Stir in Flour. |
|
11
Done
|
Slowly Blend in Half-and-Half, Stirring Constantly. |
|
12
Done
|
the Sauce Should Be Thick; Do not Brown the Sauce. |
|
13
Done
|
Add Mushroom Soup, Sliced Mushrooms, Parmesan, and Egg. |
|
14
Done
|
Stir to Combine. |
|
15
Done
|
Fold in Shrimp. |
