Ruth Adams’ Shrimp Puffs

Puff Dough:
1/2 cup butter or margarine
3 ounces cream cheese
1 cup flour

Shrimp Filling:
1 cup shrimp, cooked, cleaned, rinsed, and diced
1/4 cup finely diced celery
1/2 teaspoon lemon juice
1 tablespoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
* Dash Worcestershire sauce
2 tablespoons tartar sauce Mayonnaise (optional)

To make the Puff Dough, mix butter and cream cheese and blend well. Add flour. Form into a ball and chill for at least 1 hour.

To make the Shrimp Filling, mix all ingredients together. Add a little mayonnaise if too thick.

To construct the puffs, roll the dough very thin and cut with a round cookie cutter. Spread rounds with about 1/2 teaspoon Shrimp Filling. Fold in half and pinch edges together. Bake on ungreased cookie sheets in a preheated 400° F. oven for 10 minutes. Serve hot.

Variation: Baked ham, crab meat, or anchovies may be substituted for the shrimp.

Source: Country Goodness Cookbook

Makes 40 puffs


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