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Easter Snack Puffs
Ingredients:
1/4 cup mayonnaise
2 tablespoon horseradish mustard
2 teaspoon 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
Directions:
In large bowl, stir together mayonnaise, mustard, lemon
juice and salt, if desired, until well blended. Gently
stir 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 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 serving of 3 to 4 puffs each.
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