Instructions: To make the pickled chile:
Place all the chile ingredients in a saucepan, bring to a boil, reduce heat, and simmer for 10 minutes. Remove from the heat and let cool to room temperature. Use as needed for the following recipe and store the rest in the refrigerator.

To make the pastry squares:
Lightly brush the puff pastry with olive oil and cut into 3-inch squares.

Crumble some of the cheese over the top of each square, then place a teaspoon or so of the drained pickled chile in the center. Pull up the sheets of dough around the chile and cheese, and pinch together to form a small purse.

Preheat the oven to 400 degrees. Lightly coat a cookie sheet with nonstick vegetable spray. Place each piece on the sheet and bake in a 400 degree oven for 15 minutes or until the pastry has puffed up and is a light golden brown.

SERVING SUGGESTIONS: Served piping hot with cocktails, these make a lovely bite just before an elegant dinner party.

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