SALMON APPETIZER PUFFS: 1-1/4 cups sliced fresh mushrooms 1/3 cup thinly sliced green onions 1/4 teaspoon dried thyme, crushed 1 tablespoon margarine or butter 2 6-1/8 ounce cans skinless, boneless salmon, drained 1/4 cup chopped almonds 2 17-1/2 ounce packages (4 sheets) frozen puff pastry, thawed 1 slightly beaten egg Filling for Puffs: In large skillet, sauté mushrooms, onions and thyme in butter or margarine over medium-low heat until mushrooms are tender. Stir in salmon and almonds. Set aside. On a lightly floured surface, roll a sheet of pastry into a 12-inch square. Using a 2-1/2-inch round cutter, cut into 16 rounds. Save scraps. Repeat with remaining pastry. Place half the pastry rounds on ungreased baking sheet. Spoon approximately one tablespoon filling on top of each. Combine egg and 1 tablespoon water and brush mixture around edges of pastry. Top with other pastry rounds; seal with tines of a fork. Cut decorative shapes from scraps, place on rounds and brush pastry with egg mixture. Puffs can be covered and chilled for up to 24 hours or sealed in airtight container and frozen for up to 1 month. Preheat oven. Convectionoven: Bake on Convection Mode at 375degrees on racks 1 & 3 for 15 minutes (16-18 minutes for frozen pastry) or until golden. Standard oven: Bake one rack at a time at 375deg. on rack 2 about 20 minutes, (20-25 minutes for frozen pastry). Serve warm. Makes 32 pastries.

Ive been having trouble trying to bread jalapenos because the breading comes off during frying. What do i use for breading and what method is used to prepare the jalapeno so it will stick?