1/4 c. minced green pepper
2 tbsp. minced onion
2 tbsp. butter
1 c. Half and Half cream
2 tbsp. dry sherry wine
4 1/2 oz. can tiny shrimp
1 tbsp. dropped pimiento
1/4 tsp. salt
1 pkg. frozen puff pastry

Saute green pepper and onion in butter. Stir in flour and cook 1 minute. Remove from heat and blend in cream and sherry. Return to heat and cook until mixture comes to boil. Remove from heat and stir in shrimp, pimiento and salt. Cool. Thaw pastry; unfold. Roll each sheet on floured surface to a 12 inch square. Cut each into sixteen 3 inch squares. Top each square with some of shrimp mixture. Brush edges of pastry with egg mixture; fold in half to form triangles. Press edges together. Brush with egg and transfer to ungreased baking sheet. Bake at 400 degrees for 10 to 12 minutes until puffed.