Serena’s Pocket Full O’ Shrimp
1/2 package (17 1/4 oz) frozen puff pastry thawed (I use pepperidge farm)
Pkg of small already cooked deveined shrimp tail off (thaw out) (u wont use all of them.. double up recipe and make lots more)
1 tsp Mayonnaise
1 tbsp dijon mustard
1/2 cup finely shredded Cheddar Cheese
1/2 tsp cracked black pepper
1 egg
1 tbsp water
spray or grease baking sheet
roll out 1 sheet of puff pastry dough carefully on well floured surface to 14×10 inch rectangle
cut into squares with pizza cutter
put a drop of cheese mixture in middle of square then top with baby shrimp
pull sides up
then other sides to make a pocket book
drop in mini muffin pan
put in fridge till ready to make to take to party.. you can not make this ahead of time and let set all day.. (the shrimp and mayo will not allow for that)
ready to cook
preheat oven to 400 degrees
beat egg and water in small bowl. Brush on appetizers
Bake appetizers 12 minutes or until puffed and deep golden brown.
Remove from baking sheet to rack to cool.
Work quick when using puff pastry. The colder the pastry is the better it will puff in the oven. Also this recipe can easily be doubled or tripled
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