Garlic Anchovy Dip
4 cloves garlic
2 oz. can flat anchovies, drained
2 tbsp. olive oil
1 c. sour cream (reduced fat is fine)
Whizz the garlic and anchovies into a paste in a mini food processor. Mix in the rest of the ingredients. Serve with veggies!
1 sheet of puff pastry, thawed
4 smoked sausages (the size of hot dogs)
Ketchup, mustard, apricot jam/mango chutney/orange marmalade (optional)
1 egg yolk
A little bit of water
Preheat oven to 400 degrees. Unfold puff pastry on a lightly floured surface & roll out to make it slightly larger. Cut into 8 rectangles. Spread 4 with a little bit of whatever condiments you like or leave plain---I put apricot jam on one for Jeannene to try (she loved it), then had ketchup & mustard on the table for dipping. Center a sausage on those 4 rectangles. Mix the egg yolk and water. Brush the edges of the pastry with the mixture, then top with a second pastry rectangle. Place on a baking sheet lined with parchment. Press edges together & crimp with a fork to seal. Prick the top pastry of each and brush with the rest of the egg mixture. Bake about 20 minutes, until the pastry is nicely browned. Serves 2-4.