Anchovy palmiers
- Mary Cadogan
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Makes 16
Easy
Prep: 10 mins
Cook: 15 mins
Plus chilling
A star rating of 4.5 out of 5.11 ratingsRate
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Roll puff pastry up with anchovies and Parmesan cheese and bake to create a simple but impressive nibble or canapé
Freezable (Freeze unbaked)
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Ingredients
Nutrition
Units:
MetricUS
-
250g puff pastry
from a block
-
1 egg
beaten
-
50g can anchovy
drained
-
4 heaped tbsp finely grated parmesan
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Nutrition: per palmier
-
kcal85
-
fat5g
-
saturates3g
-
carbs5g
-
sugars0g
-
fibre0g
-
protein3g
-
salt0.5g
low
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Method
-
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.
Recipe from Good Food magazine, July 2012
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A star rating of 4.5 out of 5.11 ratings
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