Anchovy palmiers
Ingredients
- Step 1 250g puff pastry from a block
- Step 2 1 egg , beaten
- Step 3 50g can anchovy , drained
- Step 4 4 heaped tbsp finely grated parmesan
Calories: 85
Carbohydrate: 5 g
Protein: 3 g
Fat: 5 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 16
TAGS
Buffet
Starter
french
Josh Eagleton
Appetiser
Buffet
Canape
Crisp
Entree
Filo pastry
Fish
Make Ahead
Mary Cadogan
Mini pie
Nibble
Pastry
Pasty
Salted
Snack
Starter
Tapa
Directions
- Step 1 Roll out the pastry to a 24 x 26cm rectangle. Brush with a little egg and place 4 spaced-out rows of anchovies over the pastry, parallel to the longest sides. Sprinkle the Parmesan between the rows.
- Step 2 Roll up the pastry from each long side to meet in the middle, brushing with a little egg to help it stick. Using a very sharp knife, cut into thin slices. Place slices a little apart on a baking sheet lined with baking parchment. Chill for at least 30 mins, or cover with cling film and chill for up to 24 hrs.
- Step 3 Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.