Brown the shrimp with garlic and oil over high heat in a large non-stick pan.
Meanwhile, boil the potatoes in boiling water until they are pretty soft, drain, peel and mash them while they are still hot.
Put the shrimp in a bowl and mix them with potatoes, ricotta, bechamel, parmesan, chives, salt and pepper.
Arrange the first roll of puff pastry (take it round, not like I had the rectangular ones and then I had to cut it) in the mold lined with parchment paper and prick the bottom.
Pour the filling on the base and level the surface, then cover with the second disc (I have engraved a star in the center, you can do it too if you like the idea) with the help of parchment paper, seal the edges well by cutting the excess and brush with a little milk.
Bake for about 20 minutes in a preheated convection oven at 180 ° C: the shrimp pie is ready.
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