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Caviar Puff-pastry Stars

1/2 lb Frozen puff pastry; thawed
An egg wash made by beating together 1 large egg and 1 teaspoon water
1/3 c Sour cream or crème fraîche
1 oz Black caviar
3 tb Minced fresh chives


On a floured surface roll out the puff pastry 1/8 inch thick and with a 3-inch star-shaped cutter cut out 8 pastry stars. Transfer the stars to a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake the stars in the middle of a preheated 400F. oven 12 to 15 minutes, or until they are puffed and golden. Transfer the stars to a rack and let them cool completely. With a sharp small knife carefully split the stars in half horizontally to form a total of 16 stars, leaving the bottoms cut sides up and the tops cut sides down. Just before serving, spoon about 1 teaspoon of the sour cream onto each star, divide the caviar among the stars, and sprinkle the hors d'oeuvres with the chives.


Makes 16 hors d'oeuvres.


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