Olive puff canapés
- 1 200g tub Chris’ three olive dip
- 2 sheets butter puff pastry defrosted
- 1 beaten egg
- fresh thyme leaves to sprinkle
- sea salt and freshly ground black pepper
Preheat oven to 180°c
Line a baking sheet with baking paper. Lay one of the sheets of pastry on a sheet of baking paper. Making these is exactly the same as making square ravioli.
Starting at the top of the sheet, place ½ a teaspoon of Chris’ three olive dip at 3cm intervals along the top of the sheet until you have 4 little mounds. Repeat down the sheet until you have 16 little mounds of dip well spaced on the sheet of pastry. Use your clean finger or a small pastry brush dipped in water to lightly dampen the pastry round each pile of dip and then lay the second sheet of pastry on top. Press down round the mounds of dip to seal the tow sheets together, cut into 16 squares. Place on the lined baking tray brush with beaten egg and then sprinkle with thyme leaves and sea salt crystals. Bake for 10-15 minutes and serve warm.
For more easy entertaining ideas, be sure to check out all the Eat, Love, Share Canapes.