Snack Puffs
(8 servings of 3 to 4 puffs each)
• 1/4 cup reduced-fat 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 oz.) frozen puff pastry, thawed
• 1 egg, beaten
• Carrot leaves, optional
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 375ºF 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 375ºF oven about 7 to 8 minutes, if
desired.
Appetizers
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