CURRIED EGG PUFFS

1 teaspoon butter
1 teaspoon curry powder
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped green onions with tops
1 can (2 oz.) sliced mushrooms, drained and finely chopped
8 eggs, well beaten
1/2 package (17.25 oz.) frozen puff pastry, thawed

In 10-inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water. Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes. Stir in curry powder and vegetables. Reserve 3 to 4 tablespoons beaten egg. Pour remaining egg over vegetables.

As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened and no visible liquid egg remains. Break up any large curds. Remove from heat.

On lightly floured surface, roll 1 sheet of pastry into 15 x 15-inch square. Brush with some of the reserved beaten egg. Cut rolled pastry in half. Place one half on baking sheet. Dollop tablespoonsful of egg mixture onto pastry in 3 lenthwise rows of 5 each about 1 inch apart. Top with other half of rolled pastry. Press outside edges together to seal. Firmly press pastry together in lines between dollops. Bruch with more of the beaten egg, cut into squares at centers of pressed lines. Bake in preheated 375°F oven until puffed and golden brown, about 30 minutes. Repeat with second pastry sheet.