Shrimp And Mushroom Puff Pastry Shells

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I don’t know about you, but when I need something that looks fancy without making a massive mess in the kitchen, puff pastry shells always come to the rescue. These little golden beauties are buttery, crispy, and the perfect edible vessel for just about anything.

But this version with shrimp, mushrooms, crème fraîche, and a spoonful of grain mustard? It’s a step up. Honestly, these are the kind of bites I’d serve at a dinner party or throw together on a weekday night when I want to feel like I’ve got my life together.

What I love is how the puff pastry puffs up and creates that neat little pocket to hold all the filling. It’s the kind of thing that looks way more complicated than it is—and that’s always a win in my book. I’ve made these puff pastry shells a few different ways, but the combo of shrimp and mushrooms with a creamy base is one I keep going back to. It’s just that good. You could also swap a few things depending on what you have on hand (more on that below).

Here are a few tips to make these puff pastry shells work every time:

• Make sure your puff pastry is properly thawed but still cold. If it gets too soft, it won’t puff up the way it should. I usually take it out about 30 minutes before using.
• When you bake the “lids” and the “shells,” place a smaller parchment square over the top halfway through to keep the tops from getting too brown.
• Don’t overfill the wells before baking. The filling goes in after they’re baked so the pastry keeps its shape and doesn’t get soggy.
• If your filling seems too thick, you can always loosen it with a little more stock or even a splash of milk or cream.

Ingredients

• 1 roll puff pastry (about 250g / 8.8 oz)
• 150g crème fraîche (about ½ cup + 2 tbsp)
• 100g small shrimp, peeled and deveined (about 3.5 oz)
• 2 portobello mushrooms, finely chopped
• 1 tablespoon grain mustard
• ½ stock cube (chicken or vegetable)
• 50ml hot water (about 3 tbsp) to dissolve stock
• 50g shredded cheese (about ½ cup)
• Salt and pepper, to taste

Alternative Ingredients

If you’re out of crème fraîche, you can use sour cream or Greek yogurt for a similar tangy flavor. Just make sure to use full-fat versions so the texture stays rich.

No grain mustard? Dijon mustard works just fine and will give the same sharpness.

For a vegetarian version, skip the shrimp and double the mushrooms. You could also use finely chopped spinach or cooked lentils as a hearty substitute.

If you don’t have shredded cheese, thin slices of brie or crumbled goat cheese would be lovely on top before serving.

Step 1: Prep Your Filling

Cut your shrimp into small bite-sized pieces and add them to a pot with crème fraîche, grain mustard, finely chopped portobello mushrooms, salt, and pepper. Stir to combine and cook gently over medium heat for a few minutes.

In a separate cup, dissolve half a stock cube in 50ml hot water. Once it’s fully melted, pour it into the pot to loosen the mixture and help create a sauce.

Let the filling simmer for 5–8 minutes until the shrimp are cooked through and the mushrooms are tender. Set aside to cool slightly.

Step 2: Cut Out the Puff Pastry Shells

Roll out your puff pastry on a lightly floured surface. Use a drinking glass to cut out circles from the first half of the sheet—these will be the bases.

Cut out the same number of circles from the second half of the sheet, then use a smaller glass or cookie cutter to remove the centers of those. These will be the rings that go on top and create the “shell” walls.

Step 3: Assemble and Bake

Lay your base pastry circles on a baking sheet lined with parchment paper. Place the empty pastry rings on top of each base circle, lining them up carefully.

Use a fork to gently prick the center of the base (not the ring!) to stop it from puffing up too much.

Use the leftover inner circles as little “hats” to go on top later.

Bake everything at 190°C (375°F) for about 15 minutes, or until golden brown and puffed up.

Step 4: Fill and Finish

Once the shells are done baking, remove them from the oven and let cool for 2–3 minutes. Spoon the warm filling into the center of each shell.

Sprinkle shredded cheese on top, then place one of the smaller pastry “hats” on each as a lid.

Serve warm as a snack or light meal.

How to Conserve the Recipe

These puff pastry shells are definitely best eaten the same day, especially while they’re still warm and crispy. But if you do have leftovers, here’s how I keep them:

Let the filled shells cool completely, then place them in an airtight container and store in the fridge for up to 2 days.

To reheat, pop them in a 180°C (350°F) oven for 5–8 minutes. The oven is better than the microwave—it brings the crispiness back.

I don’t recommend freezing them once they’re filled, but you can freeze the unfilled baked shells for later. Just reheat in the oven and fill them fresh when ready.

Ways to Serve These Puff Pastry Shells

These little shells are honestly so versatile. You can serve them in tons of different ways depending on your vibe:

As an appetizer: Perfect for a dinner party or a casual get-together. Serve them on a tray with a small side salad or a dipping sauce like garlic aioli.

As a light lunch: I pair two or three of these with a simple arugula salad dressed in lemon and olive oil. It’s easy and satisfying.

As a dinner side: They go great next to a bowl of soup—something like a tomato basil or creamy pumpkin. You could even skip croutons and use one of these as your side instead.

For brunch: These look great on a brunch table with mini quiches, fruit, and coffee. You can prep the shells ahead and just fill them right before serving.

And if you’re packing lunch? Just store the filling separately and reheat both before eating. They hold up pretty well if you reheat them in a toaster oven or an air fryer.