Avocado Pastry Bites
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed
1/4 C cream cheese
1/4 C Plain 0% Chobani Greek Yogurt
1/3 C salsa
1 chile pepper, washed, seeded, and thinly sliced
salt and pepper, sprinkled to taste
1 egg, beaten
Instructions:
Makes approximately 10 puffs
Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.
Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible. With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.
Combine cream cheese + Chobani in a bowl, set aside.
On half the squares, place a dollop of avocado, then cream cheese/Chobani mix, then salsa, a slice of chile pepper, and season with salt and pepper. Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastries by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.
In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Remove from the oven and serve!
Adapted from chobani.com