Morton Salt

In a medium skillet, with small amount of water, blanch all vegetables one to two minutes; drain. Season lightly with 1/4 teaspoon Morton^® Kosher Salt; cool, reserve. Open puff pastry; lay flat. Cut each section where folded. There will be three strips. Cut each third in half lenghtwise down center. Each strip of puff pastry should then be cut into six (6) squares. Each sheet of pastry should yield 36 squares.
Press each pastry square to about 1/8 -inch thickness. Place one asparagus tip and one brie piece in center of a square. Pick up four corner points of pastry and bring to center; pinch to seal. Continue with remaining asparagus and brie cheese to complete 24 'puffs'. Place one broccoli floret with one Cheddar cheese cube in center of square. Pick up four corner points of pastry and bring to center; pinch to seal. Continue with remaining broccoli and Cheddar cheese to complete 24 'puffs'. Place one mushroom slice and one Pepper-jack cheese cube in center of square. Pick up four corner points of pastry and bring to center; pinch to seal. Continue with remaining mushroom slices and Pepper-jack cheese to complete 24 'puffs'. Arrange puffs on shallow-rimmed baking sheet. Brush 'puffs' with egg; lightly sprinkle with Morton^® Kosher Salt.
Bake at 375º F., 15 to 20 minutes or until golden brown. Serve immediately OR cool and refrigerate overnight. Reheat just before serving.

1 package (17.3 ounces) frozen puff pastry sheets, thawed
24 fresh asparagus tips (4 ounces cooked)
24, 1/4-inch pieces brie cheese (about 6 ounces)
24 pieces small broccoli florets
24, 1/4-inch cubes Cheddar cheese (about 6 ounces)
24 fresh button mushroom slices
24, 1/4-inch cubes Pepper-jack cheese (about 6 ounces)
1 large egg, lightly beaten