Peruvian Puffs

Preheat the oven to 375°F (190°C).

Combine the grated Parmesan cheese, mayonnaise, anchovy paste, and minced onion in a small bowl, stirring until smooth and fully incorporated.

Chop the cooked cocktail shrimp into small pieces and fold them into the Parmesan mixture.

Arrange the 30 cocktail pastry shells on a baking sheet, spacing them about 1 inch apart.

Fill each pastry shell with approximately 1 teaspoon of the shrimp and Parmesan mixture, using a small spoon to distribute evenly.

Bake in the preheated oven for 10-12 minutes until the pastry shells are golden brown and the filling is heated through.

Remove from the oven and let cool for 1-2 minutes to prevent the filling from being too hot when served.

Garnish with a fresh parsley sprig placed on or beside each puff just before serving.