| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | January 199 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Frozen puff pastry; thawed |
| An egg wash made by beating together 1 | ||
| ; large egg and 1 teaspoon water | ||
| 1/3 | c | Sour cream or crème fraîche |
| 1 | oz | Black caviar |
| 3 | tb | Minced fresh chives |
INSTRUCTIONS
On a floured surface roll out the puff pastry 1/8 inch thick and with a 3-inch star-shaped cutter cut out 8 pastry stars. Transfer the stars to a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake the stars in the middle of a preheated 400F. oven 12 to 15 minutes, or until they are puffed and golden. Transfer the stars to a rack and let them cool completely. With a sharp small knife carefully split the stars in half horizontally to form a total of 16 stars, leaving the bottoms cut sides up and the tops cut sides down. Just before serving, spoon about 1 teaspoon of the sour cream onto each star, divide the caviar among the stars, and sprinkle the hors d'oeuvres with the chives. Makes 16 hors d'oeuvres. Gourmet January 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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