Makes: 12 hors d'oeuvres
1 tablespoon oil
2 ounces chopped tomatoes, peeled and seeded
1 hard boiled egg
1/2 tablespoon chopped parsley
8 ounces puff pastry
1 egg yolk
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.
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.