Cooking Corner: Red Pepper Walnut Bites

Today at the Cooking Corner, Heather Berryhill shows us how to make Red Pepper Walnut Bites.

Ingredients

1. ½ cup jarred roasted red bell peppers, drained
2. ½ cup walnuts
3. 2 teaspoons olive oil
4. 1 ½ teaspoons fresh lemon juice (from 1 lemon)
5. ½ teaspoon ground cumin
6. ¼ teaspoon kosher salt
7. 1 small clove garlic
8. 1 7.3-oz. pkg frozen puff-pastry sheets, thawed
9. 1 large egg, beaten
10. dried oregano, toasted sesame seeds, and flaky sea salt

Directions

1. Preheat oven to 400°F. Line large baking sheet with parchment paper.
2. In a food processor, add peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic until smooth,
3. about 30 seconds.
4. Unfold 2, thawed pastry sheets on a clean, lightly floured work surface. Lay one sheet down, then add
5. the other sheet directly under the first to make one, long sheet. Use a rolling pin to lightly smooth out the
6. seams.
7. Spread a light layer of the red-pepper mixture over the bottom half of the top pastry, leaving a ¼-inch
8. border. Repeat on bottom pastry sheet.
9. Fold the top layer in half toward you and press borders with fingertips to seal. Repeat of bottom pastry
10. sheet.
11. On a cutting board, lay first filled pastry sheet down. With longest side facing you, use a pizza cutter to
12. cut 8 (½-inch wide) strips. Pinch short ends of 1 strip and twist. Tie into a loose knot, tuck in ends, and
13. place on parchment-lined baking sheet. Repeat with remaining strips.
14. Brush knots with egg wash; top generously with oregano, sesame seeds, and flaky sea salt. Bake until
15. golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature.
16. Prep Time: 20 minutes
17. Cook Time: 25-30 minutes
18. Serves: 16