Spicy Egg, Potato and Cheese Puffs

I still had another sheet of puff pastry and I was itching to use it again in another recipe.  Why the facination with puff pastry?  I guess because it is an open canvas.  I can put anything I want in it and I am confident that the end result will be delicious.  What if it isn't delicious as I promised?  Simply toss out the additives you thought would transform this already perfect pastry and eat the pastry all by itself.  Simple.  Here is a recipe that I used to make a simple, yet filling breakfast.

Ingredients:

• 1 puff pastry sheet
• 2 eggs
• 1/2 cup of shredded pepper jack cheese
• 1 small potato
• 3 tablespoons canned tomatoes and peppers (Rotel brand works the best for me. You can buy mild, Original or Hot according your taste.)
• Salt to taste
• 1 tsp cayenne pepper
• 1 tablespoon oil

Directions:

1. Thaw the puff pastry.  This usually takes about 40 minutes.
2. Preheat the oven to 325 degrees.
3. Wash and put the small potato in the microwave to bake it.
4. Meanwhile mix the eggs, cheese, and canned tomatoes and peppers in a bowl.
5. Put the oil into a skillet and cook the egg mixture in a skillet to make scrambled eggs.
6. Peel the potato and cut it into cubes
7. Once the eggs are cooked toss the potato with the scrambled eggs
8. Sprinkle the cayenne pepper and salt
9. Remove from heat.

Now to fill the puffs....

• The puff pastry sheets are conveniently divided into three sections.  All you have to do is run a pizza cutter right through the center giving you 6 even pieces to work with. 
• Place two tablespoons of the filling in the middle of the pastry.
• Now take both sides of the pastry and pinch them together to close the pastry leaving the sides open.  Be sure to create a thick (1/4 of an inch) seam because it will rise and open the seam a bit.
• Place the filled puffs on a baking sheet
• Bake for 20-25 minutes.

Note: If you feel the dough is still raw then just lower the temperature and bake for about 10-15 more minutes.  This all depends on your oven.