- Shrimp2 PoundsPeeled and deveined
- Smoke Sausage1 1/2 CupDiced size pieces
- Ham1 1/2 CupDiced size pieces
- Mozzarella Cheese1 CupShredded
- Parmesan Cheese1 CupShredded
- Green onion1 CupChopped
- Parsley1/4 CupChopped
- Bell pepper1/4 CupChopped
- Pie Shells12Individual Pie shells
- Pie Pastry Sheets2Use to cover tops of Pie shells
- Butter4 Teaspoons
- Salt/PepperTo taste
- Cayenne Pepper1/2 TeaspoonOptional
When planning a party, it’s usually a good idea to prepare as many individual size portions as possible. No need to cut pieces and no need to guess the number of servings you will need. Making these little individual pie tarts will be filling as well as easy to handle and pick up to eat while standing around.
These little tarts are fancy hors d’oeuvres that your family and friends will fall in love with. Once we were preparing shrimp, sausage and ham to add to a pot file gumbo, so I thought why not cook them up and add to a pie crust. The flavors blend very well together and combined with cheese make this recipe a real winner.
Peel and devein shrimp and cut in half.
In a saucepan, saute shrimp in butter over medium heat until pink.
Cut sausage and ham into diced size pieces. Add to the shrimp and saute’ for about for 2 minutes.
Take all meats out of the pot and add green onion, bell pepper and parsley and cook in the same pot using the juices from the meats and let cook for another 2-3 minutes.
Add 2 teaspoons of cornstarch to 1/4 cup of cold milk and stir until dissolved. Add to meat mixture and stir.
Add cheeses and blend until mixed well.
Add salt and pepper to taste. Cayenne pepper is optional but if you want a nice kick add cayenne pepper.
Using individual pie tarts, bake in 350 degree oven until pastry dough is a tan color. Make small slits in bottom so that the pastry dough will not rise from the bottom.
Take pie shells out of the oven and fill with a generous amount of the meat and cheese mixture.
Take the Pillsbury Pie crust sheets and using a glass of similar size cut out pastry.
Place the circle on top of pie shell and press down around edges with a fork to seal.
Place pie shells back in oven and bake for 15-20 minutes or until top crust is golden brown.
Makes 12-14 individual pie shells