1 package (8 ounce size) cream cheese 1 tablespoon lemon juice 2 tablespoons onion, chopped 1 1/2 teaspoon sweet pickle -- chopped 1 teaspoon salt 1/4 teaspoon mustard 1 cup cooked shrimp -- chopped 1 2-crust 9-inch pie pastry oil
Combine softened cream cheese and lemon juice, mixing until well blended. Add onion, pickle, salt and mustard; mix well. Stir in shrimp.
On lightly floured surface, roll out pastry to 1/8-inch thickness; make circles with 3-inch round cutter. Place two level teaspoonfuls shrimp mixture in center of each circle. Moisten edges with cold water. Fold in half; seal edges. Fry in deep hot oil, 375F. 2 to 3 minutes or until golden brown.
Variation: Substitute 6 1/2 oz. can tuna, drained, flaked, for shrimp. Omit salt.