Okay, so when it comes to party appetizers, the list is endless of what you can make right? Well, make this Shrimp Puff Pastry Appetizer soon for a crowd pleasing dish. Light and flaky puff pastry cups filled with a creamy shrimp filling that’s downright delicious!

---

Who loves shrimp appetizers? I absolutely love them and make them quite often when I have the opportunity. A few years back, I made a recipe for these Baked Cajun Shrimp that were so delicious. Take a look at this Shrimp Puff Pastry Appetizer and see if you’d like to make them soon!

---

What is This Shrimp Appetizer Like

• Difficulty – These take about 45 minutes to put together. They are pretty straight forward to make and they use pretty simple and easy to find ingredients.
• Taste – These little bites have a crisp yet light pastry filled with a creamy filling of shrimp, cream cheese and parmesan cheese. An overall great contrast of flavours and textures. Everyone will love them!
• Serving – This recipe makes 24 little bites which will probably serve 6 people. In the recipe card you can easily adjust the serving size to make more!

---

Ingredients

• Olive oil – I used extra virgin olive oil to cook the onions.
• Spring onions – These add a great flavour to the filling.
• Cream cheese – This is the main component of the filling to make it creamy.
• Shrimp – I used precooked shrimp for this recipe.
• Parmesan cheese – Finely grated parmesan cheese is added to the filling for extra flavour and creaminess.
• Seasonings – I used a combination of dried dill, garlic powder, salt and black pepper.
• Parsley – I added a little fresh parsley for extra flavour.
• Egg – And egg is added to the filling to help bind it and create a puffed up texture once baked.
• Puff pastry – I used a rectangle sheet of puff pastry.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

---

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Grease a 24 count mini muffin tin and set aside.
2. Whisk egg – Whisk the egg into a small bowl and set aside.
3. Cook onion – In a medium skillet set over medium heat, add the olive oil and chopped onion. Give a good stir and cook for about 5 minutes until soft.
4. Make filling – Add the cream cheese, shrimp, parmesan cheese (reserve a few tablespoons), dill, garlic powder, salt and pepper. Pour in the whisked egg and stir to completely combine. Set aside the filling.
5. Cut pastry – Cut the pastry into 24 2 inch squares. You may have pastry left over depending on the size of your puff pastry sheet. Press the pastry squares into the greased muffin tin.
6. Fill pastry cups – Fill each pastry cup with about 1 heaping teaspoon of filling. Repeat for all cups. Sprinkle over remaining parmesan cheese.
7. Bake – Bake for 22 minutes or until golden and puffed up. Remove from oven and leave in the muffin tin for a few minutes to cool.
8. Serve – Remove from muffin pan and transfer to a serving plate to serve warm.

---

Recipe Tips

• Using puff pastry – Make sure you pastry is fully defrosted or it will break when trying to use it. Also, make sure it’s cold or it will be difficult to work with.
• Filling the cups – Spoon the filling to the tops of the cups. Don’t overfill too much or the cups may become soggy.
• Make ahead – You can make the filling up to 24 hours before baking. Keep the filling covered in the fridge and fill the cups just before baking.

---

Substutions

• Puff pastry – You can use phyllo dough, shortcrust pastry, pizza dough, pie crust or even biscuit dough. All of these will yield slightly different results, but they will work.
• Shrimp – I used precooked shrimp for this recipe, but you could easily cook your own shrimp fresh.
• Cream cheese – You can also use mascarpone cheese for a perfect substitution.
• Spring onion – Alternatively you could use green onions, white onions, brown onions or leeks.

---

Serving and Storage

• Serving – Serve these alongside an appetizer platter for a party night at home. They would also go great alongside salads like the Mint and Feta Salad!
• Storage – These are best served hot and fresh, however you can bake them in advance and keep them in the fridge up to one day before. To reheat, just place them on a baking tray and reheat in a preheated 350 degrees f/180 degrees c oven for about 10 minutes.

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping By & Hope To See You Soon!