Ingredients:
1 teaspoon oil
1 onion, minced
8 artichoke hearts, chopped
1/2 cup sun dried tomatoes, chopped
salt and black pepper, to taste
1/2 teaspoon oregano
1/2 teaspoon mint
2 tablespoons parsley, minced
puff pastry, cut into 4 inch squares
1/4 cup pesto sauce
Cook onion in the oil. Add artichoke hearts, tomatoes, and seasonings.
Spread puff pastry with pesto. place filling in the center of each and fold over and pinch to seal edges. Place on a lightly greased baking pan, seam side down.
Bake at 350 for 30 minutes, until pastry is golden.
Cut in half diagonally and drizzle with balsamic reduction before serving.
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