Description
Indulge in our delicious recipe for Mini Crab Pot Pies in Flaky Puff Pastry! Learn how to create these savory seafood treats with ease. Click here!
Ingredients
- 1 cup (240 ml) heavy cream
- 1 tablespoon (15 g) beef tallow
- 1 tablespoon (8 g) all-purpose flour
- 1 cup (240 ml) chicken broth
- 1/2 cup (60 g) frozen peas
- 1/2 cup (75 g) carrots, diced
- 1/2 cup (75 g) corn kernels
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1/2 teaspoon (2.5 g) salt
- 1/2 teaspoon (2.5 g) black pepper
- 1/2 teaspoon (2.5 g) paprika
- 1 pound (450 g) cooked shrimp
- 1 package (17.3 ounces/490 g) puff pastry sheets
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- Thaw the puff pastry sheets according to package instructions.
- In a saucepan, melt the butter over medium heat.
- Add the flour to the melted butter and stir to form a roux.
- Gradually whisk in the chicken broth until smooth.
- Add the heavy cream and continue to whisk until the mixture thickens.
- Stir in the frozen peas, diced carrots, and corn kernels.
- Add the garlic powder, onion powder, salt, black pepper, and paprika.
- Fold in the cooked crab meat and stir until well combined.
- Remove the saucepan from heat and let the mixture cool slightly.
- Roll out the puff pastry sheets on a floured surface.
- Cut the pastry into circles large enough to fit your muffin tin.
- Place the pastry circles into the muffin tin cups, pressing gently.
- Fill each pastry-lined cup with the crab mixture.
- Cut small circles from the remaining pastry to cover each pie.
- Place the pastry lids on top and seal the edges by pressing down.
- Brush the tops with the beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, until golden brown.
- Let the mini crab pot pies cool slightly before serving.
Notes
- For a more authentic taste, use seafood broth instead of chicken broth.
- Add scallops or lobster to create a seafood medley twist.
- Customize the flavor profile by trying different herbs like thyme or Old Bay seasoning.
