Recipe
Ingredients
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1 egg
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1 tablespoon water
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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
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1/2 cup shredded Cheddar Jack cheese
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1/3 cup chopped fresh cilantro
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1/2 cup fresh whole kernel corn or thawed frozen whole kernel corn
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1/2 cup drained, rinsed black beans
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2 tablespoons finely chopped red onion
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2 tablespoons finely chopped red bell pepper
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1 teaspoon minced seeded jalapeño pepper
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1 teaspoon cumin
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2 teaspoons lime juice
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1 medium avocado, pitted and peeled
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1 tablespoon sour cream
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1/7 teaspoon black pepper
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. Sprinkle with the cheese and cilantro to within 1/2 inch of the edge. Starting at a long side, roll up like a jelly roll. Press the seam to seal. Cut the pastry roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Gently flatten the hot pastries with a spatula. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
Stir the corn, beans, onion, red pepper, jalapeño pepper, cumin and 1 teaspoon lime juice in a medium bowl.
Mash the avocado in a medium bowl. Stir in the sour cream and remaining lime juice. Season with the black pepper.
Top each pastry with about 2 teaspoons avocado mixture and 1 tablespoon corn mixture. Top with additional fresh cilantro, if desired.
Watch a how-to demonstration of this recipe technique.
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