Spicy Jack Canapés with Pineapple & Mint

• 225 g thawed all-butter puff pastry
• Flour
• Beaten egg
• Pineapple
• 255 g Bothwell Jalapeño, Red Hot Chili Pepper or Habanero Cracked Black Pepper Monterey Jack
• 36 mint leaves

1. Unroll 1/2-lb (225 g) sheet of thawed all-butter puff pastry on lightly floured work surface – it should be roughly a 10-inch (25-cm) square.
2. Using ruler and pizza cutter, cut 36 1-1/2-inch (4-cm) squares.
3. Transfer to parchment-lined baking sheet.
4. Brush with beaten egg.
5. Bake on middle rack at 400°F (204°C) until puffed and browned, 12 to 15 minutes.
6. Remove from oven and cool completely.
7. Cut peeled, cored pineapple into pieces to fit pastry, about 1/4 inch (3 mm) thick.
8. Cut Bothwell Jalapeño, Red Hot Chili Pepper or Habanero Cracked Black Pepper Monterey Jack into 3/4-inch (2-cm) squares about 1/2-inch (1-cm) thick – you’ll need about 9 oz/255 g total.
9. Pick 36 small mint leaves or cut larger leaves into pieces.
10. To assemble, top pastry squares with pineapple, cheese and mint, pushing down gently to level, if necessary. Affix with toothpicks, if desired.

As featured in Food & Drink