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Anchovy palmiers

Anchovy palmiers

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable (Freeze unbaked)
Nutrition: per palmier
HighlightNutrientUnit
kcal85
fat5g
saturates3g
carbs5g
sugars0g
fibre0g
protein3g
low insalt0.5g
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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.

Goes well with

Recipe from Good Food magazine, July 2012

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A star rating of 4.5 out of 5.8 ratings
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