Green Tomato Jam Pimento Cheese Puff

steps

Make the vols-au-vent:

1. Preheat oven to 425 degrees. On a lightly floured surface, unfold puff pastry sheets and gently roll until ¼-inch thick.
2. Using 2½-inch round cutter, cut 9 circles on each pastry sheet and transfer to a baking sheet lined with parchment paper.
3. Then, create rings by cutting a hole in the center of 9 of the circles using 1½-inch cutter.
4. Discard cut centers and place rings on top of the 9 uncut circles.
5. Place raw vols-au-vent in freezer for 15 minutes.
6. In a bowl, whip 1 egg with 2 tablespoons water.
7. Place vols-au-vent on a baking tray and brush center lightly with egg wash. (Do not brush edges, so puff pastry can rise evenly.)
8. Bake until golden brown, about 12 to 15 minutes.
9. Remove vols-au-vent from oven. If centers have puffed a lot, use a paring knife to cut them out or push them in with your fingers to create a hollow space for cheese.

Make the pimento cheese:

1. In a food processor or blender, combine all ingredients and blend until smooth.

Make the tomato mostarda:

1. In a pot over medium heat, combine tomatoes and sugar.
2. Add 1 tablespoon water and let simmer until mixture starts to thicken, about 3 to 5 minutes.
3. Remove from heat and let sit at room temperature for at least 10 minutes.

Assemble the puffs:

1. Using a spoon, layer tomato mostarda inside the hollowed center of each puff pastry.
2. Using a piping bag, top each with pimento cheese.