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.
PORÇÕES13 mini pies
CALORIAS285 Kcal
PREP.1h
COZ. 45m
TOTAL1h 45m
COZINHABrazilian
INGREDIENTES
Filling
14.1 oz Cleaned shrimp(400g)
1 and 1/2 tsp Salt0.25 oz (7g)
Black pepper(to taste)
1 and 1/2 tbsp Olive oil0.67 fl oz (20 ml)
1 unit Chopped onion
3 cloves Minced garlic
1 unit Chopped seedless tomato
1 and 1/2 tbsp All-purpose flour0.78 oz (22g)
3 tbsp Tube cream cheese3.2 oz (90g)
Chopped chive(to taste)
Crust
3 cups All-Purpose flour12.7 oz (360g)
1 tsp Salt0.18 oz (5g)
9 tbsp Butter6.3 oz (180g)
1 unit Egg
3 tbsp fl oz Cold water1.5 fl oz (45 ml)
For Brushing
1 unit Yolk
1 tsp Water0.17 fl oz (5 ml)
INSTRUÇÕES
Filling
1
Season the cleaned shrimp with salt and black pepper, then set aside.
2
In a skillet over high heat, add the olive oil, onion, and garlic. Sauté until translucent.
3
Add the seedless tomato and sauté until they start to soften.
4
Add the seasoned shrimp and sauté for just 1 minute until they change color slightly.
5
Sprinkle the all-purpose flour on top to absorb the liquid and form a thicker cream.
6
<p>Let It cook for another minute.</p>
7
Turn off the fire and set aside to cool slightly.
8
Now, let's make the crust.
Crust
1
In a bowl, combine the all-purpose flour and salt. Mix them.
2
Add the butter and blend it with your fingertips.
3
<p>Then add the lightly beaten egg and water gradually until it reaches the right consistency. (CAUTION: Do not over-knead the dough.)</p>
4
Wrap it in plastic wrap and refrigerate for 30 minutes.
Filling continuation
1
After resting, it's normal for it to release more liquid.
2
With the filling colder, add the tube cream cheese (the kind that is bakeable) and a bit of chopped chives. Mix them well.
Assembly
1
<p>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).</p>
2
Place a bit of the cold filling into the crust.
3
Take more crust and press it out with your hands.
4
Close the pie, removing any excess with your fingertip.
5
Place them on a baking sheet.
6
For a shiny and golden finish, whisk the egg yolk with the water and brush it over all the mini pies.
7
<p>Bake at about 400°F (200°C) for approximately 40 minutes or until golden brown.</p>
8
Remove from the oven and let it cool a bit.
9
Gently squeeze the sides of the tin and turn it in your hand to unmold.
Observações e Fotos
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).
