Recipe: Shrimp Bubbles

by Mrs Ling Chai, from the Pillsbury Bakeoff Cookbook, 1967.

1/2 c. butter
8-oz pkg of cream cheese
1 c. all-purpose flour
1/2 c. light cream
1 egg yolk, beaten
2 tbsp butter

Oven 350º, yields 60

Filling:
4.5-oz. can of shrimp, drained and mashed
2 tsp. soy sauce
1 tbsp steak sauce
1 tsp instant garlic (?!?!?)
1 tsp instant onion (?!?!?)
1/2 tsp. monosodium glutamate

Cut butter and cream cheese into flour until mixture is the size of small peas. Add cream, stirring until a dough forms. Shape into a ball. Roll out onto floured surface to 1/8-inch thickness. Cut into rounds with 2-inch cutter. Place scant teaspoonful filling into centre of each round. Fold in half, seal edges. Brush with egg yolk diluted with water. Place on ungreased cookie sheet and bake at 350º for 20-22 minutes.