Mini Shrimp Pot Pie

• 1 egg
• 1 tablespoon water
• 3 sheets frozen puff pastry, thawed
• 8 large shrimp, shelled and sliced in half lengthwise
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3 teaspoons olive oil, divided
• 1 carrot, diced
• 1 celery stalk, diced
• 6 mushrooms, sliced
• 2 thyme sprigs
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 cups 2% reduced-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

1. Preheat oven to 400u0b0; place rack in middle. Whisk egg with water in a bowl. Unfold puff pastry sheets on floured surface and roll out. Transfer to parchment paper-lined pan and pierce with a fork. 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. Saute shrimp in 2 teaspoons olive oil for 2 minutes; set aside. Add 1 teaspoon olive oil to pan, and saute carrot, celery, mushrooms, and thyme sprigs for 10 minutes. Add 1 tablespoon olive oil and flour; stir for 2 minutes. Add wine; simmer for 2 minutes. 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.

egg, water, pastry, shrimp, red pepper, salt, black pepper, olive oil, carrot, celery stalk, mushrooms, thyme, olive oil, allpurpose, white wine, milk, salt, white pepper

Taken from www.myrecipes.com/recipe/mini-shrimp-pot-pie (may not work)