Shrimp in puff pastry

Ingredients for 6 servings:

• 2 slices of puff pastry, frozen
• 1 small carrot(s)
• 1 small garlic clove(s)
• 1 small leek(s)
• 100 g shrimp(s)
• 3 tbsp teriyaki sauce
• 1 tbsp sesame oil
• 1 egg yolk

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Small snack

This amount is enough for six pastries. Wash and devein the shrimp, then marinate in the teriyaki sauce for about 15 minutes. Trim the vegetables and cut into very fine pieces. Sauté them in hot sesame oil, add the shrimp and marinade, and cook briefly for just a few minutes. Let the filling cool. Thaw the puff pastry and roll each one out into a square. Then cut into three rectangles. Brush the edges of the puff pastry with a little egg yolk. Fold the filling onto the narrow side of the rectangles, then fold over the other end, press the edges together with a fork, and brush with another egg yolk, if desired. Line a baking sheet with baking paper, preheat oven to 180°C (fan oven), and bake the pastries for 20-25 minutes.