Shrimp Mini Pie
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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.
5 from 1 review
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Appetizers and Snacks, Homemade food to sell, Party Snacks, Pub Food, Savory Recipes
Cuisine Brazilian
Servings 13 mini pies
Calories 285 kcal
Print Recipe

Equipment

  • Stove
  • Oven

Ingredients
 

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)

Crust

  • 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)

For Brushing

  • 1 unit Yolk
  • 1 tsp Water 0.17 fl oz (5 ml)

Instructions
 

Filling

  • Season the cleaned shrimp with salt and black pepper, then set aside.
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  • In a skillet over high heat, add the olive oil, onion, and garlic. Sauté until translucent.
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  • Add the seedless tomato and sauté until they start to soften.
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  • Add the seasoned shrimp and sauté for just 1 minute until they change color slightly.
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  • Sprinkle the all-purpose flour on top to absorb the liquid and form a thicker cream.
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  • Let It cook for another minute.
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  • Turn off the fire and set aside to cool slightly.
  • Now, let’s make the crust.

Crust

  • In a bowl, combine the all-purpose flour and salt. Mix them.
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  • Add the butter and blend it with your fingertips.
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  • Then add the lightly beaten egg and water gradually until it reaches the right consistency. (CAUTION: Do not over-knead the dough.)
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  • Wrap it in plastic wrap and refrigerate for 30 minutes.
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Filling continuation

  • After resting, it’s normal for it to release more liquid.
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  • With the filling colder, add the tube cream cheese (the kind that is bakeable) and a bit of chopped chives. Mix them well.
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Assembly

  • 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).
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  • Place a bit of the cold filling into the crust.
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  • Take more crust and press it out with your hands.
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  • Close the pie, removing any excess with your fingertip.
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  • 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.
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  • Bake at about 400°F (200°C) for approximately 40 minutes or until golden brown.
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  • 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.
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Notes

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).
Keyword mini pie, pie, shrimp