Prepare the puff pastry:

Cup of Yum
1. The night before, defrost the frozen puff pastry in the refrigerator.
2. Roll out the defrosted puff pastry on a lightly floured counter to about ⅛th" thickness.
3. Use a pizza cutter or a sharp knife to cut out 24 even squares, about 2" across in diameter.
4. Place each cut-out square into the well of a mini muffin tin (you may need to do this in 2 batches if you only have 1 tin).
5. Add a couple pie weights to each well prior to baking (this will ensure that the puff pastry doesn't puff up too much).
6. Bake at 375°F/191°C for 15 minutes, until golden and puffy.
7. Remove from the oven and carefully take out the pie weights.
8. Return to the oven for another 5 minutes (without the pie weights) for even browning.
9. Remove from the oven and place the puffs onto a cooling rack.

Heat the sauce:

1. Pour Maya Kaimal Spicy Vinadloo Simmer Sauce into small pot and bring to a simmer over low heat, for about 5 minutes.
2. Remove the saucepot from heat.

Assemble:

1. Add about 1 teaspoon of sauce to the puff pastry.
2. Dip the shrimp into the sauce, and place it into the cavity of the puff pastry.
3. Repeat with the remaining.
4. Place onto a serving tray or platter.
5. Sprinkle with chopped cilantro (if using).
6. Serve immediately.