How to make Shrimp Mini Pie
I enjoy mini pies, without a shadow of a doubt, they're my favorite snack. Let's learn how to make this melt-in-your-mouth crust with a creamy shrimp filling.
- 14.1 oz Cleaned shrimp (400g)
- 1 and 1/2 tsp Salt 0.25 oz (7g)
- Black pepper (to taste)
- 1 and 1/2 tbsp Olive oil 0.67 fl oz (20 ml)
- 1 unit Chopped onion
- 3 cloves Minced garlic
- 1 unit Chopped seedless tomato
- 1 and 1/2 tbsp All-purpose flour 0.78 oz (22g)
- 3 tbsp Tube cream cheese 3.2 oz (90g)
- Chopped chive (to taste)
- 3 cups All-Purpose flour 12.7 oz (360g)
- 1 tsp Salt 0.18 oz (5g)
- 9 tbsp Butter 6.3 oz (180g)
- 1 unit Egg
- 3 tbsp fl oz Cold water 1.5 fl oz (45 ml)
- 1 unit Yolk
- 1 tsp Water 0.17 fl oz (5 ml)
- Season the cleaned shrimp with salt and black pepper, then set aside.
- In a skillet over high heat, add the olive oil, onion, and garlic. Sauté until translucent.
- Add the seedless tomato and sauté until they start to soften.
- Add the seasoned shrimp and sauté for just 1 minute until they change color slightly.
- Sprinkle the all-purpose flour on top to absorb the liquid and form a thicker cream.
- Let It cook for another minute.
- Turn off the fire and set aside to cool slightly.
- Now, let’s make the crust.
- In a bowl, combine the all-purpose flour and salt. Mix them.
- Add the butter and blend it with your fingertips.
- Then add the lightly beaten egg and water gradually until it reaches the right consistency. (CAUTION: Do not over-knead the dough.)
- Wrap it in plastic wrap and refrigerate for 30 minutes.
- After resting, it’s normal for it to release more liquid.
- With the filling colder, add the tube cream cheese (the kind that is bakeable) and a bit of chopped chives. Mix them well.
- Take a bit of the crust and press it into the mini pie tins using your fingertips (I used size number 3 tins with measurements: 2.6 inch (6,5cm) top x 1.7 inch (4,2 cm) bottom x 0.9 inch (2,3cm) height).
- Place a bit of the cold filling into the crust.
- Take more crust and press it out with your hands.
- Close the pie, removing any excess with your fingertip.
- Place them on a baking sheet.
- For a shiny and golden finish, whisk the egg yolk with the water and brush it over all the mini pies.
- Bake at about 400°F (200°C) for approximately 40 minutes or until golden brown.
- Remove from the oven and let it cool a bit.
- Gently squeeze the sides of the tin and turn it in your hand to unmold.
Valid to: 5 days in the refrigerator or 90 days in the freezer. In this recipe, I used size number 3 mini pie tins (measurements: 1.7 inch bottom x 0.9 inch height x 2.6 inch top).