Pimiento Cheese Cups (Puff Pastry)

By MarieR

Favorite spread even better cooked in these flaky buttery cups.
Taste of the South Magazine, December 2015,Page 30

Ingredients

• 1 cup shredded smoked Cheddar cheese
• 1/4 cup cream cheese, softened
• 3 tablespoons diced pimientos
• 2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon hot sauce
• 1 large egg
• 1 teaspoon water
• 1/2 (17.3-ounce) package frozen puff pastry sheets, thawed (1 sheet)
• 1 teaspoon smoked paprika

Details

Servings 24
Adapted from tasteofthesouth.com

Preparation

Step 1

1. Preheat oven to 400°. Spray a 24-cup miniature muffin pan with baking spray with flour.
2. In a medium bowl stir, together Cheddar, cream cheese, pimiento, mayonnaise, Worcestershire, salt, pepper, and hot sauce. In a small bowl, whisk together egg and water.
3. On a lightly floured surface, unfold pastry sheet; roll Into a 12-Inch square. Cut into 24 (2-inch) squares. Brush with egg mixture; sprinkle with paprika. Gently press each square into bottom and up sides of prepared muffin cups. Refrigerate 15 minutes.
4. Bake 8 minutes. Remove from oven. Spoon about 2 teaspoons cheese mixture into center of each pastry, pressing cups gently with the back of a spoon.
5. Bake until golden brown and cheese melts, about 5 minutes. Let cool completely. Garnish with chives, if desired.