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

Sauté green pepper and onion in butter until tender. Stir in flour and cook 1 minute longer, stirring constantly. Remove from heat and gradually blend cream and sherry. Return to heat and cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in shrimp, pimiento 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 sixteen 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 lightly with more egg and transfer to ungreased baking sheets. Bake at 400° for 10-12 minutes or until golden brown and puffed.