1/4 c. minced green pepper
2 tbsp. minced onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. half & half cream
2 tbsp. dry sherry wine
1 (4 1/2 oz.) can tiny shrimp, drained
1 tbsp. finely chopped pimento (optional)
1/4 tsp. salt
1 (17 1/4 oz.) pkg. Pepperidge Farm frozen puff pastry sheets

Saute green pepper and onion in butter until tender. Stir in flour and cook 1 minute longer, stirring constantly. Remove from heat and gradually blend in cream and sherry. Return to heat and cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in shrimp, pimento and salt. Set aside to cool completely.

Thaw pastry 20 minutes; unfold. Roll each sheet on a lightly floured surface to a 12-inch square; cut each into 16 3-inch squares. Top each square with some of the shrimp mixture. Brush edges of pastry with egg mixture; fold in half to form triangles. Press edges together with the tines of a fork.

Brush with more egg and transfer to ungreased baking sheets. Bake at 400 degrees for 10-12 minutes or until golden brown and puffed.