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Cooking & Entertaining
> Easter Recipes >
Appetizers
Easter Snack Puffs
Ingredients:
1/4 cup mayonnaise
2 tablespoons horseradish mustard
2 teaspoons lemon juice
1/4 teaspoon salt, optional
8 hard-cooked eggs, chopped
1/2 cup shredded carrots
1 package (17.25 ounces) frozen puff pastry, thawed
1 egg, beaten
Carrot leaves, optional
Method:
In large bowl, stir together mayonnaise, mustard,
lemon juice and salt, if desired, until well blended. Gently stir
in eggs and carrots. Set aside.
On lightly floured surface, roll 1 sheet of the
puff pastry into 15 x 15-inch square. Brush with some of the beaten
egg. Cut rolled pastry in half. Place one half of the pastry on
15-1/2 x 12-inch baking sheet. Dollop scant tablespoons of the
reserved egg salad mixture onto pastry on sheet in 3 lengthwise
rows of 5 each, about 1 inch apart. Top with remaining half of
rolled pastry. Press outside edges together to seal. Gently, but
firmly, press pastry together in lines between dollops of salad.
Brush 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 remaining sheet of puff
pastry, egg salad mixture and beaten egg.
Garnish with carrot leaves, if desired. If prepared
in advance, reheat in preheated 375 F oven about 7 to 8 minutes, if
desired.
Makes 8 servings of 3 to 4 puffs each.
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