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1
Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet.
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2
Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up.
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3
Refrigerate the rounds until the filling is ready.
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4
Heat a saute pan over medium heat for 1 minute.
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5
Add the butter, and when it begins to foam, add the diced onion.
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6
Cook the onion until it is translucent, add the carrot and apple and saute for 2 minutes.
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7
Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well.
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8
Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes.
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9
Put shrimp in refrigerator and chill throughly.
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10
Preheat oven to 425 degrees.
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11
Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling.
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12
Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up.
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13
Place the finished turnovers on a parchment paper lined cookie sheet.
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14
Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them.
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15
They may be held, unbaked and refrigerated, for up to 48 hours for later use.
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16
Serve hot.
