Melt butter in olive oil in a dutch oven over medium high heat and add celery, carrots and onions. Cook for 5 minutes seasoned with salt and pepper.
Add potatoes, stir, and cover cooking for 5 minutes. Next, add in garlic and chardonnay and scrape up the bits from the bottom of the pan cooking for 5 minutes.
Add flour to the pot and cook it out for a couple of minutes. Stir in seafood stock and allow to thicken. Add in seasonings and worcestershire and give another stir. After brought to a boil, stir in heavy cream.
Add in shrimp to broth and cook covered for 5 minutes. Once the shrimp is done add the crab and stir to evenly distribute. Turn off heat and let sit. The seafood filling is complete.
Roll out puff pastry on lightly floured surface. Cut pastry 1 inch larger than the baking tin. Fill the tins with seafood filling and top with the puff pastry. Combine water and egg and brush the pastry and lightly season with salt and pepper.
Bake in a preheated 400° oven for 30 minutes. Serve while hot!