2 sheets frozen puff pastry, thawed to room temperature
1 egg, beaten
1 lb. medium size raw shrimp (40-50 count), peeled and deveined
2 T olive oil
1 T creole seasoning
2 T unsalted butter
2 T all purpose flour
1/2 cup yellow onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 T Worcestershire sauce
2 T Louisiana hot sauce
1/2 cup heavy cream
1/4 cup sliced green onions, green tops only
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll one sheet of pastry dough on floured work surface. Lay a large coffee cup upside down on one corner edge of the pastry sheet and trace around rim using a sharp paring knife. Do this in all 4 corners. Throw away scrap dough. With the tip of your knife, make a smaller circle scoring only the top layer of the pastry dough, leaving a 1/4 inch border. Repeat this on all pastry rounds. This will allow you to cut out the top after baked so the stuffing can fit inside. Repeat this process on the other sheet of pastry dough, for a total of 8 rounds. Put them on the prepared baking sheet and brush with beaten egg. Bake until golden brown, about 12-14 minutes.
Remove from oven and let cool for a few minutes. Using a sharp knife, run it around the scored circle and remove the top. Save the lid to place back on top after stuffing mixture inside.
Rinse and season shrimp with creole seasoning. Add olive oil to a large skillet over medium high heat and cook shrimp through, about 4 minutes. Remove the shrimp to a bowl and set aside. In the same skillet, add butter and flour. Whisk and cook 3 minutes to make a blonde roux. Add the onion and garlic and cook for 2 minutes. Slowly whisk in the chicken broth, dash of salt and pepper, and Worcestershire sauce. Whisk occasionally and cook until sauce thickens and reduces, about 25 minutes. Add the heavy cream and hot sauce. Add the shrimp and green onions. Stir to combine and taste for seasoning, and adjust if needed. Add more hot sauce if you like it spicy.
Spoon equal amounts of the shrimp mixture into each puff pastry and top with the lids.