Spicy Lamb Popover with a Greek Salad Inspired Dip

In a large saute pan over medium heat saute the lamb sausage in olive oil. Add the garlic, oregano and black olives and continue to cook 3 minutes. Deglaze with red wine and reduce until dry. Add tomato paste and mix until well coated. Remove from heat and cool completely. Pre heat oven to 450 F. follow package directions for thawing puff pastry. on a lightly floured surface, roll out pastry into 12×9 inch rectangle. cut into 4 (6×4.5) inch rectangles. brush edges with egg. divide mixture into 4 and place a spoonful into the bottom left corner. fold the top left corner to the bottom right and press out as much trapped air as possible. brush the popovers with remaining egg. pinch edges to seal and transfer to a parchment lined baking sheet. bake in preheated oven for about 25 minutes, or until golden brown. remove from heat and keep warm.

In a large non reactive bowl, mix together all ingredients and adjust seasoning with salt and pepper. Keep covered in the refrigerator until ready to serve.