Anchovy palmiers
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 16
Skip to ingredients
Ingredients
- 250g puff pastry from a block
- 1 egg, beaten
- 50g can anchovy, drained
- 4 heaped tbsp finely grated parmesan
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.
