Tiny Shrimp Triangles - cooking recipe

Ingredients

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

Preparation

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 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.