Anchovy palmiers
Roll puff pastry up with anchovies and Parmesan cheese and bake to create a simple but impressive nibble or canapé
Difficulty and servings
MAKES 16
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus chilling
FREEZE unbaked
- 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.
- 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.
- Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.
PER PALMIER
85 kcalories, protein 3g, carbohydrate 5g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.5 g
Recipe from Good Food magazine, July 2012.
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http://www.bbcgoodfood.com/recipes/2249645/
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Ingredients
- 250g puff pastry from a block
- 1 egg , beaten
- 50g can anchovies , drained
- 4 heaped tbsp finely grated Parmesan
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Difficulty and servings
MAKES 16
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus chilling
FREEZE unbaked
Ingredients
- 250g puff pastry from a block
- 1 egg , beaten
- 50g can anchovies , drained
- 4 heaped tbsp finely grated Parmesan
PER PALMIER
85 kcalories, protein 3g, carbohydrate 5g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.5 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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01 September 2012
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28 November 2012
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