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Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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.

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