Makes: 12 hors d'oeuvres

1 tablespoon oil
1 ounce chopped onion
2 ounces chopped tomatoes, peeled and seeded
4 ounces cooked shrimp
1 hard boiled egg
1/2 tablespoon chopped parsley
1/2 teaspoon salt
8 ounces puff pastry
1 egg yolk


Preheat oven to 400 degrees.
Heat the oil in a skillet. Stir in the onion and cook over low heat for 5 minutes. Add tomatoes and simmer until moisture has evaporated. Stir in the shrimp, chopped hard cooked egg, parsley, and salt.
Roll out the puff pastry to 1/8 inch (3 mm) thick. Cut into circles, 2 1/2 inch ( 7 cm) in diameter. Brush the edges with water. Place a heaping teaspoon of shrimp mixture in center. Fold one half over and seal, pressing edges together. Brush with egg yolk.
Bake for 10 minutes or until golden brown. Serve hot.

Home