Katie Brown | Tapenade and Prosciutto Puffs

Ingredients

• 1 15-ounce can pitted black olives
• 1–2 anchovy fillets
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh thyme (or 1 tablespoon dried thyme)
• 1/4 cup extra virgin olive oil
• Salt & pepper
• 1/4 pound prosciutto
• 1 package puff sheets, thawed
• 1 egg beaten with 1 tablespoon water, for an egg wash