WHAT!!
WHAAT?!?! THIS IS SO DELICIOUS. this recipe makes 3 big pastry braids that you can eat many times. i somehow ate them all already but i want a hundred more. one braid is 2-4 servings, depending on whether it’s a stand-alone or side.

along with this, is a recipe for the artichoke olive tapenade, which is good on pretty much everything. sandwiches! crostini! dip! pasta! everything!

ARTICHOKE OLIVE TAPENADE (pretty much from Smitten Kitchen)

2 cloves garlic

1 c pitted green olives

1 can artichoke hearts, drained

1 tbsp capers

1 tsp chili flakes

good olive oil to thin as you like (i used a couple glugs)

salt and pepper to taste

THE BRAID

olive oil

1 pkg puff pastry, thawed and split into 3 even pieces

12 mushrooms, sliced

1 clove garlic, minced

2 sausages, chopped (either homemade or field roast)

tapenade

a few handfuls arugula

preheat oven to 425.

sautee mushrooms with garlic. put aside. brown sausages in olive oil until crispy and delicious. roll out puff pastry on a lightly floured counter into three 10×12 inch rectangles. spread tapenade down the middle of each rectangle, leaving a 3 inch border on either side. then top evenly with mushrooms and sausages, then arugula. on the borders make diagonal cuts in the same direction, cutting it into 1/2 inch bits (see image). fold in the end pieces, then bring strips across on alternating signs, securing the pieces together with a bit of water. do this to all 3 braids! brush with olive oil and top with black pepper. bake until golden brown, about 20 minutes.