Halve the peppers and remove their seeds and membranes before mixing and dividing the filling. Avoid touching your eyes and wash hands well after the pepper work. A separate clean area for the thawed pastry helps keep it easy to cut without carrying pepper residue onto every surface and utensil.
Divide the filling across all sixteen halves before wrapping. Leave the face gap visible and wrap the thin pastry strips loosely enough to show the pepper shape. Brush lightly with egg, keeping the finished-food utensils separate from the raw-egg brush. After baking and the brief cooling stage, add tiny olive pieces as eyes. Serve warm with a clear place for the tray to land.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
