Mustard Olive Puffs (A Canadian Living Recipe)
1 pkg frozen puff pastry thawed
1/3 cup dijon mustard
1 jar (12 oz) stuffed olives
1 egg
Divide pastry into 6ths. On lightly floured surface, roll out each portion 1/8 inch thick; cut each into 2 inch squares.
Place 1/4 tsp of the mustard and 1 olive in centre of each square. Moisten pastry edges with a little water; gather each corner into centre over olive and pinch well to seat seams.
Beat egg with 2 tsp water; brush over top and sides of each puff. Bake on baking sheet in 450 F oven for 10 minutes. Reduce heat to 400F; bake until browned, 10 - 12 minutes. Serve immediately.
(Let cool on racks. Freeze, uncovered, on baking sheet; package in airtight containers and freeze for up to 1 month. Bake, frozen on baking sheet in 425 F oven until hot, about 15 minutes.
1 pkg frozen puff pastry thawed
1/3 cup dijon mustard
1 jar (12 oz) stuffed olives
1 egg
Divide pastry into 6ths. On lightly floured surface, roll out each portion 1/8 inch thick; cut each into 2 inch squares.
Place 1/4 tsp of the mustard and 1 olive in centre of each square. Moisten pastry edges with a little water; gather each corner into centre over olive and pinch well to seat seams.
Beat egg with 2 tsp water; brush over top and sides of each puff. Bake on baking sheet in 450 F oven for 10 minutes. Reduce heat to 400F; bake until browned, 10 - 12 minutes. Serve immediately.
(Let cool on racks. Freeze, uncovered, on baking sheet; package in airtight containers and freeze for up to 1 month. Bake, frozen on baking sheet in 425 F oven until hot, about 15 minutes.