3 puff pastry sheets
1 pound of chopped, uncooked, peeled shrimp
1/2 pound of crabclaw meat or lump crabmeat
1 8 oz package of cream cheese - softened
1 cup of grated smoked gouda cheese
Juice of 1 lemon
salt and pepper
Red Plum Brandy Sauce:
6 fresh red plums, chopped
1 cup of orange marmalade
1/2 cup of brandy
Allow pastry to thaw and use a cookie cutter to divide sheets into 8 squares. Mix together the shrimp, crabmeat, cream cheese, cheese, lemon juice and seasoning. Using a teaspoon, place a lump of the mixture in the center of each pastry square. Fold the pastry squares together like an envelope or simply pinch them together at the top like a purse. Brush pastry with egg wash if desired. Bake in 350 oven for 25-30 minutes or until golden brown.
In a saucepan bring the chopped plums to a simmer until they turn into a sauce. This takes about 15 minutes at a low heat. When the plums are soft add the cup of orange marmalade. Allow to cook for a couple of minutes and then add the brandy and allow to mixture to cook for an additional five minutes at a low heat or until the alcohol had cooked off sufficiently. Serve the packages hot with the sauce spooned over the top. Serves 8 people.