Gluten Free Puff Pastry Cup Appetizers

Ingredients:

• 1/2 recipe Gluten Free Puff Pastry*
• 1 tablespoon olive oil
• 2 tablespoons minced shallot
• 1 teaspoon minced garlic
• 1 cup chopped frozen spinach, thawed and well drained
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped gluten free black olives (optional)
• 2 tablespoons brined capers
• 1 large egg yolk, for egg wash (optional)
• 1 tablespoon whole milk, for egg wash (optional)

Instructions:

1. Make the puff pastry dough. (You will only need about 1/3 of the recipe, but instead of measuring what should be one-third of 2 eggs, it's just easier to make half the recipe.)
2. Cut small squares that will fit nicely into a mini muffin pan. You'll need 24 squares about 2 x 2-inches, depending on your pan. Fit them nicely into each cup and refrigerate until ready to fill.
3. Preheat the oven to 400°F with a rack in the center of the oven.
4. Preheat the oil in a large skillet over medium heat. Add the shallots and saute for 2 minutes. Add the garlic and spinach and cook 1 additional minute. Remove the skillet from the heat and toss in the olives (if using) and capers.
5. Spoon the mixture into the puff pastry dough cups.
6. For a darker crust, make an egg wash: In a small cup, beat together the egg yolk and milk. Brush the top edges of the pastry dough with egg wash.
7. If using the homemade puff pastry, bake for 15 - 20 minutes or until the puff pastry is golden brown. Transfer the cups to a serving plate and allow to cool at least 15 minutes prior to serving.

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