Anchovy palmiers

Anchovy palmiers

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(7 ratings)

Prep: 10 mins Cook: 15 mins Plus chilling

Easy

Makes 16
Roll puff pastry up with anchovies and Parmesan cheese and bake to create a simple but impressive nibble or canapé

Nutrition and extra info

  • Freeze unbaked

Nutrition: per palmier

  • kcal85
  • fat5g
  • saturates3g
  • carbs5g
  • sugars0g
  • fibre0g
  • protein3g
  • salt0.5g
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Ingredients

  • 250g puff pastry from a block
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g can anchovy, drained
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 4 heaped tbsp finely grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

  3. Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.

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Comments, questions and tips

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Comments (7)

sjcauser1's picture
3.75

I have made these today for a friend's birthday buffet tea. Anchovies are not everyone's cup of tea so I've substituted anchovies for 2 fillings: pesto & parmesan and tomato paste with chopped green olives. I will be cooking them last minute and trying to keep them warm for serving. These canapes are always best served hot.

abident's picture
3.75

These are yummy, though best eaten straight away (they are unpleasant the next day) Many filling combinations could be possible. A brilliant canapé. I would recommend mushing the anchovies though- so you don't get lumps which can be a bit too fishy for some. I will make these again.

aureliecjohnson's picture

I thought they were delicious but a little dry. I served these at a drinks party and with hindsight, I should have baked them at the last minute and serve them fresh out the oven. Definitely very easy to make!

marola's picture
5

Really good but smaller than I thought they would be but I might have rolled them up the wrong way as I got 32!

theabinewell's picture

Has anyone frozen them unbaked? If so, it is OK to simply freeze the roll then cut it up once it's defrosted - or do you need to freeze them on the baking trays already cut up?

Thanks.

cookingforpleasure's picture
5

Such an easy, delicious and quick recipe - I love it and all my guests have been very impressed!

jogreen1969's picture
5

Have made these at least 4 times in the past few weeks - they are very moreish !!

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