Smoked Salmon Pastry Bites

1 puff pastry sheet, thawed

3 oz. smoked salmon, rough chopped

8 oz. cream cheese, softened 

1 T. chopped chives

1 T. fresh dill (plus more for garnish) 

Preheat oven to 400°. Prick the flat puff pastry sheet all over with a fork. Cut into 25 even squares (you will only use 24). Press the squares into the sections of a mini muffin tin. Set aside. In a medium bowl, stir together cream cheese, smoked salmon, and dill. Divide filling among the 24 shells. Bake 12-15 minutes until golden brown and cream cheese starts to brown slightly. Cool for 5 minutes in the pan. Place on a serving platter, garnish with more dill if desired.