|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Cooked peeled chopped shrimp||2 Cup (32 tbs)|
|Peeled chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Shrimp stock||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Pie crust mix||10 Ounce (1 Package Of 10 Ounce)|
|Hard cooked egg||1 , chopped|
|Stuffed olives||18 Small (Whole)|
|Egg||1 , beaten|
Saute onion in butter in saucepan until tender; add mushrooms, shrimp, and tomatoes.
Cook for 5 minutes; add 1/2 cup shrimp stock, salt, and pepper.
Blend flour with remaining shrimp stock; add to shrimp-tomato mixture; cook for 10 to 15 minutes; remove from heat.
Reserve; prepare and roll pastry according to package directions.
Line an 8-inch pie plate with half the pastry; add shrimp mixture.
Sprinkle with chopped hard-cooked egg and olives; top with remaining pastry.
Flute edges together, cut slits in top crust to allow steam to escape.
Brush crust with beaten egg.
Bake at 450Â° for 12 to 15 minutes, or until pastry has browned