These Thousand Island Shrimp Cocktail Pastry Cups take two retro dishes and transform them into one delicious party food bite. The classic British Prawn Cocktail and the 70's vol-au-vent. The shrimps are stirred through a creamy thousand island sauce, enhanced with fresh dill then piled into a delicate puff pastry cup. These are the perfect easy appetizer for a party or evening entertaining.
Place the pastry sheet on a floured surface to defrost.
Once they have defrosted take a smooth 2″ (5cm) pastry cutter and dip the edge into some flour then cut out 12 circles from each sheet of pastry. Dip the cutter after every disk.
Use a smaller cutter to score a smaller circle in the middle of each disk.
Bake for 20 minutes until golden and puffed up.
Remove them for from the oven and let them cool on a wire rack.
Once the cups are cooled place them onto a flat service and use the handle of a wooden spoon to carefully push the centre of the pastry cup down.
The cups can now be kept in an airtight container for up to 2 days.
To make the shrimp filling
Mix the mayonnaise, tomato ketchup and Worcestershire sauce together until you have a smooth sauce.
Finely chop the capers and add them to the sauce along with the fresh dill and a pinch of paprika.
Chop the shrimps into 3 or 4 pieces and mix them into the sauce.
Refrigerate until needed.
To serve
Spoon a heaped teaspoon of the mixture into each pastry cup and garnish with a little dill.