Shallot and Olive Pastries

Total time: 45 minutes
    Spicy, sautéed shallots, salty olives and creamy ricotta fill these tender pastries.

 Ingredients:

• 4 large shallots
• 1 tbs Worcestershire
• 1/4 tsp chili powder
• 1 tbs oil
• 6 - 10 green, pimento-stuffed olives
• 1/4 cup ricotta
• puff pastry

 Instructions:

• Thaw the puff pastry, if needed. 
• Slice shallots. 
• Heat oil, chili powder in medium nonstick skillet over medium heat.  Add shallots and sauté until tender, about 7 minutes. 
• Add Worcestershire and sauté 5 minutes longer, cooking off liquid.
• Slice olives.
• Lay out puff pastry and cut two 5 inch squares (12cm).    
• Lay the cut pastry on a baking sheet. With a table knife, score a line around opposite corner edges of each pastry, about 1/3" (1cm) from the edge and halfway down the opposite sides. 
• Divide the ricotta and spread down the middle, between the scored corners, covering the middle 'half' of the pastry. 
• Divide the shallots  and spoon onto the ricotta. 
• Top with sliced olives.
• Bring the un-scored corners together over the olives and press tips together firmly to seal. 
• Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until golden brown.
•   Remove and serve.  Garnish with extra olives .