CREAM CHEESE PASTRY:

1 pkg. (8 oz.) cream cheese, softened
1/2 lb. butter, softened
2 c. presifted flour
1 egg yolk
Dash of salt
2 tsp. milk

SHRIMP FILLING:

2 cans (4 1/2 oz.) shrimp
3 green onions, chopped
2 tsp. spicy prepared mustard
1/2 tsp. tarragon
6 tbsp. sour cream

Combine cheese, butter and salt. Work in flour with a fork or your fingers until smooth dough is formed. Refrigerate several hours or overnight. Roll dough on floured surface to about 1/8 inch thick and cut into 3-inch rounds. Place teaspoon of filling just off center on each circle. Fold dough over and crimp edges with floured fork. Freeze on a tray. When frozen, place in plastic storage bag. When ready to serve, brush tops with beaten egg yolk and milk. Bake frozen at 375 degrees for 15 to 20 minutes. Makes about 40.

SHRIMP FILLING: Drain and finely chop shrimp. Combine all ingredients thoroughly.