Pre heat oven to 400

In a small bowl whisk egg and water till well blended.

Dust your work surface with all purpose flour.

Unfold the puff pastry and dock with a fork. Using a 4" ring cut 16 circles. Set 4 on a nonstick baking sheet. These are your bases for your pot pies.

Using a 3" ring cut circles in the middle of the 12 remaining circles. Set 4 of the center cuts on the nonstick baking dish these are your tops.

Brush the outer edge of the 4" ring with egg wash and stack 1 of the 12 rings on top brush with egg wash and add another. Repeat again 1 more time till you have 3 of the 12 rings stacked to make your dish. Repeat with other bases till you have 4 bowls.

Brush the very top ring and tops with egg wash bake 20 min till golden brown.

Filling

While they bake season your shrimp with cayenne pepper salt and black pepper.

In a medium saucepan add the olive oil and 1 tablespoon of butter. Saute the shrimp over medium high heat about 1 minutes per side.

Remove shrimp add the other 1 tablespoon of butter. Add carrots, celery, mushrooms, and thyme. Cook until soft about 10 min.

Add your wine or stock and simmer. (If using wine simmer until most of the wine is evaporated.) Add the heavy cream and bring back to a simmer till sauce thickens about 12-15 min to a gravy consistency.

Add shrimp back to sauce to coat. Remove thyme spriggs. And season with salt and white pepper.

Now ladle shrimp mixture into puff pastry bowls and enjoy. Top with smaller circles for presentation.