Carrot Shaped Egg Salad Rolls

Carrot Shaped Egg Salad Rolls

1 Dough Sheet - puff pastry (Today)

1 egg (whisked with 1 teaspoon of water to make an egg wash)
yellow and red liquid food coloring (the kind from the grocery store is fine for this recipe)
1 1/2 cups of your favorite egg or ham salad
1 bunch of fresh dill or parsley

Special Equipment Needed:

pizza cutter or knife
6 metal cream horn molds
pastry brush
non-stick aluminum foil lined baking sheet

Instructions:

Preheat oven to 204 C

Unroll the Dough Sheet onto a cutting board.  Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash.

Roll the strip into a 17"-18" long log. I rolled the strip of dough up into a tube and pinched the seam shut. Then I rolled out the dough into a thinner, longer log by pushing and rolling  the log with both hands

Repeat, brushing egg wash onto each dough strip before rolling each into logs.Create 6 logs.



Wrap one dough log around each cream horn mold, trying to keep the seam side against the metal mold. Repeat. Be sure your dough does not hang over the open end of the cream horn mold, as it will make it difficult to remove once baked.

Line a baking sheet with non-stick aluminum foil or parchment paper. Squeeze about 30 drops of yellow food coloring into a small bowl.  Add one or two drops of red.  Stir to create orange.  Brush the orange food coloring all over each carrot shaped dough.  Set carrots on lined baking sheet.

If you don't want to paint your dough with food coloring, you can simply brush them with egg wash.  The carrot will bake up golden brown. 

Bake for 6-8 minutes until golden brown.  I suggest rotating the pan half way through the baking cycle for even browning.  Allow carrot crescents to cool for about 5 minutes.  Carefully remove the cream horn form by holding the carrot in one hand and using the other hand to twist the mold and gently pull it out.

Fill each Carrot Crescent with egg salad or ham salad.  Press a few sprigs of dill or parsley into the egg salad for a decorative effect.  Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked.  Fill your carrots just before serving.

 

Egg Salad
6 hard-cooked eggs, coarsely chopped
1/4 C. finely-chopped celery, optional
1/4 C. finely-chopped sweet pickles, optional
2 T. finely-chopped onion, optional
1/4 - 1/2 tsp. salt (to taste)
1/4 tsp. dry mustard
Dash of pepper
1//3 -1/2 C. mayonnaise

Combine all ingredients together, adding just enough mayonnaise to give salad a good consistency. Chill.

 

Ham Salad

3 cups ground ham (use food processor or grinder)
2 tablespoons mayonnaise (use more or less)
1 1/2 teaspoons honey mustard (use more or less)
1 tablespoon pickle relish (use more or less)
1 dash pepper

Directions:
Combine all in large bowl and chill in fridge until serving time.