Thousand Island Shrimp Cocktail Pastry Cups

To make the pastry cups

1. Preheat the oven to 400ºF/200ºC
2. Place the pastry sheet on a floured surface to defrost.
3. 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.
4. Use a smaller cutter to score a smaller circle in the middle of each disk.
5. Bake for 20 minutes until golden and puffed up.
6. Remove them for from the oven and let them cool on a wire rack.
7. 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.
8. The cups can now be kept in an airtight container for up to 2 days.

To make the shrimp filling

1. Mix the mayonnaise, tomato ketchup and Worcestershire sauce together until you have a smooth sauce.
2. Finely chop the capers and add them to the sauce along with the fresh dill and a pinch of paprika.
3. Chop the shrimps into 3 or 4 pieces and mix them into the sauce.
4. Refrigerate until needed.

To serve

1. Spoon a heaped teaspoon of the mixture into each pastry cup and garnish with a little dill.