Bake you and your guests an egg filled and carrot shaped puff pastry with sprigs of dill added to resemble a carrot top. It’s sure to have everyone hopping around the kitchen this Easter!
PREHEAT oven to 400°F (200°C).
Cut puff pastry in half. Place each half of pastry on a lightly floured surface and using a lightly floured rolling pin, roll each to a 9 ½” x16” (25×40 cm) rectangle. Using a pizza cutter or very sharp knife, cut pasty into ½” (1 cm) strips. Wrap each strip, slightly overlapping around a 4” (8 cm) cream horn mould. Gently press in the end to secure.
MIX carrot juice and tomato paste. Brush each pastry with mixture and place, seam-side down on a parchment paper lined baking tray.
BAKE in the preheated oven for 20 minutes. Remove from the oven and let cool slightly. Carefully remove from horn moulds. Set aside.
GRATE the hard-boiled eggs using a box grater; mix in mayonnaise, carrot, green onion and hot sauce. Season with salt and pepper. Gently stuff or pipe (using a piping bag) each cooled carrot form with egg salad and place a sprig of dill on top of each one to resemble carrot tops.
If you can’t find cream horns, try making your own using heavy-duty aluminum foil wrapped around Bristol board as a mould. Bake in batches if you don’t have enough moulds.