1 recipe single 10 inch pie crust
6 (4 to 5 inch) extra deep scallop shells
1/2 c. chopped onion
1/4 c. (1/2 stick) butter
2 1/2 tsp. curry powder, or to taste
1/2 c. chopped chutney (mango preferred)
3 c. shelled, deveined sm. shrimp, cooked
1 finely chopped hard-cooked egg
3 tbsp. minced parsley
Pastry shells

Preheat oven to 375 degrees. Prepare a favorite pie crust recipe. Roll pastry 1/8 inch thick on lightly floured surface. Oil each scallop shell and line with pastry, trimming edges with dull knife. Gently press pastry against shell so all indentations will be imprinted in the pastry. Place parchment or heavy duty waxed paper atop pastry and weight down with one layer of baker's aluminum pellets, dried lima beans or rice. Bake on middle rack about 10 minutes or until pastry shells are golden. Allow to cool before removing pastry from shell.

Aluminum pellets may be purchased at some department store houseware sections and in gourmet shop.

NOTE: Baked shells may be frozen for 2 weeks. Be very careful when wrapping. Bring to room temperature and freshen in 200 degree oven for 10 minutes before filling. Pastry shells may also be baked in individual tart or cupcake pans.

CHUTNEY SHRIMP:

Saute onion in butter until golden. Stir in curry powder and chutney, mix well. Add shrimp, tossing until well coated with sauce and heated through. Do not allow to boil. Spoon evenly onto pastry shells. Sprinkle with egg and parsley. Chutney Shrimp is also delicious on rice or toast rounds. 6 servings.