1 package of frozen puff pastry sheets, thawed
1 egg, slightly beaten
1T water
Poppy seeds
Filling
1C swiss cheese, shredded
1C deli ham, finely chopped
1/2C mayo
2t dijon
1/4C chopped green onions
1. heat oven to 400. unfold pastry sheets. using a pastry cutter or knife, cut each into 1.5" squares. place on baking sheets.
2. small bowl combine egg and water. brush tops of pastry squares; sprinkle w/ poppy seeds. bake for 9-13min or until pastry is puffed and golden. cool completely.
3. med bowl combine all filling ingredients. w/ a serrated knife split each square horizontally. fill w/ about 1t mixture.
*you can bake puff pastrys ahead of time. airtight contatiner in fridge for 2 days or freezer up to 2 weeks. reheat @ 350, 5min.
1 egg, slightly beaten
1T water
Poppy seeds
Filling
1C swiss cheese, shredded
1C deli ham, finely chopped
1/2C mayo
2t dijon
1/4C chopped green onions
1. heat oven to 400. unfold pastry sheets. using a pastry cutter or knife, cut each into 1.5" squares. place on baking sheets.
2. small bowl combine egg and water. brush tops of pastry squares; sprinkle w/ poppy seeds. bake for 9-13min or until pastry is puffed and golden. cool completely.
3. med bowl combine all filling ingredients. w/ a serrated knife split each square horizontally. fill w/ about 1t mixture.
*you can bake puff pastrys ahead of time. airtight contatiner in fridge for 2 days or freezer up to 2 weeks. reheat @ 350, 5min.
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