Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Puckett Estate in Irving, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Coarsely blend the olives and roasted red pepper in a food processor.
  2. Add tomato, green onion parsley and pepper flakes and mix well.
  3. Divide each puff pastry into 9 equal squares.
  4. Place some olive filling into each pastry and fold into bundles.
  5. Brush with beaten egg yolk and put black seeds on top.
  6. Bake at 400 until golden brown.
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