Mini Seafood Potpies

Seafood Potpies | Pinky's Pantry
I had to take some appetizers to a party so decided to make mini seafood potpies. I love potpies but we usually make them with chicken. I thought seafood would make a nice change. You could do this with shrimp only or crab only. Or you can add lobster or scallops for more varied seafood. Just make sure your combination of seafood totals half a pound. If you like, you can double the filling recipe to make one deep dish potpie.

MINI SEAFOOD POTPIES

  • ¼ cup butter
  • ½ small yellow onion, finely diced
  • ½ cup sliced mushrooms, chopped
  • salt and pepper, to taste
  • 2 Tbsp. flour
  • 1 cup milk or cream
  • ¼ cup clam juice
  • ¼ cup sherry
  • ¼ lb. cooked crabmeat (can substitute imitation crabmeat), roughly chopped
  • ¼ lb. cooked salad shrimp, roughly chopped
  • ¼ cup parsley, chopped
  • 1 box (2 sheets) frozen puff pastry, thawed
  • 1 egg, beaten with 1 tablespoon water, to brush pastry
  1. Preheat the oven to 350ºF.
  2. Melt the butter over medium heat.
  3. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes.
  4. Season with salt and pepper to taste.
  5. Add the flour and cook for 1 minute, stirring constantly.
  6. Add the milk, clam juice, and sherry.
  7. Bring to a boil and cook, stirring, until thickened, about 2 minutes.
  8. Stir in the crabmeat, shrimp, and parsley.
  9. Remove from heat and set aside to cool.
  10. Meanwhile, unfold pastry sheets on lightly floured work surface.
  11. Cut out 12 circles a bit larger than the size of the muffin cups you will be using (you may need to roll the pastry out a bit to be able to cut 12 circles).
  12. Cut out 12 mini fish shapes from puff pastry scraps to top each pie.
  13. Press the pastry circles into the wells of your muffin pans.
  14. Make an egg wash by beating the egg with 1 tablespoon water.
  15. Brush the pastry crusts with egg wash and bake for 6-8 minutes.
  16. Remove from oven.
  17. Fill par-baked crusts with seafood filling.
  18. Top each with one of the mini puff pastry fish you cut from the scraps.
  19. Brush top crust with extra egg wash.
  20. Return to oven and bake about 15 minutes or until top pastry is puffed and golden.
  21. Serve hot.
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