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Mini Shrimp Pies Recipe

January 9th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupbutter, softened,plus
  2. morebutter, for greasing pan
  3. 1 (3 ounce)packagecream cheese, softened
  4. 1cupall-purpose flour
  5. 8tablespoonsbutter(1 stick)
  6. 3/4cupall-purpose flour
  7. 1 1/2cupshalf-and-halfor cream
  8. 1 (10 3/4 ounce)cancondensed cream of mushroom soup
  9. 1 (13 1/4 ounce)cansliced mushrooms, drained
  10. 1/2cup gratedparmesan cheese
  11. 1egg, beaten
  12. 1lbcooked shrimp, peeled,deveined,and coarsely diced
  13. garlic powder
  14. buttered bread crumbs, for topping
  15. 6parsley 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.

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