Mini Shrimp Pot Pie

Ingredients

• 0.1 teaspoon pepper black
• 1  carrots diced
• 1  celery stalk diced
• 0.3 teaspoon pepper red crushed
• 0.5 cup cooking wine dry white
• 1  eggs 
• 3 tablespoons flour all-purpose
• 2 cups milk 2% reduced-fat
• 6  mushrooms sliced
• 1 tablespoon olive oil 
• 3 teaspoons olive oil divided
• 3 sheets puff pastry frozen thawed
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 8 large shrimp shelled sliced in half lengthwise
• 2  thyme sprigs 
• 1 tablespoon water 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• ladle
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 400; place rack in middle.
2. Whisk egg with water in a bowl. Unfold puff pastry sheets on floured surface and roll out.
3. Transfer to parchment paper-lined pan and pierce with a fork.
4. Cut 4 circles out of each sheet with a 4-inch round cutter; cut holes in centers of circles, and discard middles. Stack 3 rings on top of each other, brushing top of each with egg wash; bake 15 minutes. Toss shrimp with crushed red pepper, 1/8 teaspoon salt, and black pepper. Saut shrimp in 2 teaspoons olive oil for 2 minutes; set aside.
5. Add 1 teaspoon olive oil to pan, and saut carrot, celery, mushrooms, and thyme sprigs for 10 minutes.
6. Add 1 tablespoon olive oil and flour; stir for 2 minutes.
7. Add wine; simmer for 2 minutes.
8. Add milk, and simmer for 5-10 minutes. Stir in shrimp and 1/4 teaspoon salt and white pepper. Ladle shrimp mixture evenly into pastry bowls.