Shrimp Salad in Pastry Hearts

PASTRY HEARTS:
1 sheet (half of 17-1/4 oz. pkg.) frozen puff pastry, thawed
SHRIMP SALAD:
1/3 cup mayonnaise or salad dressing
2 Tbs. cocktail sauce
1 tsp. lemon juice
1 cup cooked shrimp
1/2 cup frozen sweet peas, cooked and drained
1/2 cup sliced water chestnuts, drained
2 Tbs. diced pimiento, drained
1 Tbs. sliced green onions
Lettuce leaves, if desired

1. Heat oven to 350. Unfold pastry. Cut out four 4-inch hearts with
cookie cutter or sharp knife and paper pattern. Place 1 inch apart on
ungreased cookie sheet. Bake 18 to 20 minutes until puffed and golden
brown. Cool on cooling rack. Reserve 2 shells to fill with shrimp
salad; freeze remaining shells for a later use.
2. In small bowl, combine mayonnaise, cocktail sauce and lemon juice;
blend well. Add remaining salad ingredients except lettuce; toss
lightly. Just before serving, split pastry hearts in half
horizontally. Place each bottom half on a lettuce-lined plate. Spoon
salad mixture over pastry; replace tops. 2 servings.