Anchovy Puffs Recipes

ANCHOVY PUFFS

Steps:

• Preheat oven to 230C. Pound anchovy fillets with a mortar and pestle to a coarse paste and set aside.
• Roll out puff pastry on a lightly floured surface to 36cm square. Spread with anchovy paste, sprinkle with thyme, then cut in half. Cover and refrigerate one piece and cut the other half into six 15cm x 6cm rectangles. Roll up each rectangle lengthways to form a cylinder, brush edges with water and seal. Cut in half and place cut-side down on a baking tray lined with baking paper, pressing lightly to flatten. Cover and refrigerate. Repeat with remaining pastry, then bake both batches until puffs are puffed and starting to turn golden (5-10 minutes), then reduce heat to 170C and bake until golden and crisp (5-10 minutes). Set aside to cool slightly, then serve with basil leaves and goat's curd.

ANCHOVY PUFF PASTRY ROLLS

Steps:

• Preheat the oven to 225°C/425°F/ Gas 7.
• Place 2 sheets of puff pastry so they slightly overlap lengthwise and roll out on a floured surface into one thin sheet.
• Finely chop the anchovy fillets and arrange on the puff pastry, scatter the cheese on top. Roll up lengthwise into a roll.
• Cut into centimetre/½ inch slices and arrange on a baking tray covered with oven paper. Glaze with beaten egg and sprinkle with sesame seeds.
• Bake for approx. 10 minutes or until they are golden brown.

SAVORY SNACKS

Steps:

• Egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined.
• Preheat the oven to 400 degrees F (204 degrees C). Remove the puff pastry from the refrigerator. If you are only making 1 thing at a time, return the rest of the puff pastry to the refrigerator.
• Cheese twists: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Use a rolling pin to roll the puff pastry into a 12 by 20-inch rectangle about 1/8-inch thick. Roll the dough thinly because it will rise in the oven. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom. Flip each strip so that the cheese is on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving.
• Anchovy puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Roll the dough into a 10 by 12-inch rectangle with the long side facing you and cut it in half from top to bottom. Use a pastry brush to coat 1 piece of the dough with egg wash. Lay the anchovy fillets spaced about 1-inch apart from top to bottom on the egg-washed dough. Place the other rolled-out dough half on top of the anchovies and mark each anchovy by pressing the dough on either side of each fillet. Use a sharp paring knife to cut between each puff pastry-covered fillet. Next, cut the filled strips in half from top to bottom to make small anchovy packets. Use a knife to score the top of the dough at a diagonal. Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving.
• Olive puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Use a rolling pin to roll the dough into a 10 by 12-inch rectangle and repeat the procedure of making anchovy strips using olives instead. There is no need to cut these in half. Just cut between the olives to make small packages. Baking and cooling is the same.

ANCHOVY PUFFS

Steps:

• In a small bowl with a fork mash anchovies with mayonnaise. On a lightly floured surface roll out both sheets of pastry into 14-inch squares and trim edges to form 13-inch squares. Brush off excess flour and spread anchovy mayonnaise evenly over 1 pastry sheet. Cover with remaining pastry sheet and press sheets together gently.
• Preheat oven to 375°F.
• With a 3- to 4-inch decorative cutter, such as a fish, cut pastry into shapes. Reserve scraps and cut into bite-size pieces to bake separately. (To eliminate scraps forego decorative shapes altogether and simply cut pastry into squares.)
• Arrange pastries on lightly greased baking sheets and brush tops with egg wash. With the edge of a cookie cutter or the back of a sharp knife score fish. Bake pastries in oven until puffed and golden, 12 to 15 minutes.

ANCHOVY PUFFS

Steps:

• In a small bowl with a fork mash anchovies with mayonnaise.
• On a lightly floured surface roll out both sheets of pastry into 14-inch squares and trim edges to form 13-inch squares.
• Brush off excess flour and spread anchovy mayonnaise evenly over 1 pastry sheet.
• Cover with remaining pastry sheet and press sheets together gently.
• Preheat oven to 375°F.
• With a 3- to 4-inch decorative cutter (a fish-shaped one would be the best!) cut pastry into shapes.
• Reserve scraps and cut into bite-size pieces to bake separately.
• (To eliminate scraps, you can forego decorative shapes altogether and simply cut pastry into squares.).
• Arrange pastries on lightly greased baking sheets and brush tops with egg wash.
• With the edge of a cookie cutter or the back of a sharp knife score fish.
• Bake pastries in oven until puffed and golden, 12 to 15 minutes.

ANCHOVY PUFFS (GOURMET 1994)

Steps:

• In small bowl use fork to mash anchovies with mayo. On lightly floured surface roll out pastry into 14-inch squares and trim to 13-inch squares. Brush off excess flour, spread anchovy mayo over 1 pastry; cover with other pastry and press together gently. Preheat oven 375, use 3-4 inch cookie cutters and cut into shapes. Reserve scraps and cut in bite size pieces to bake separately. Arrange on greased baking sheet and brush tops with eggwash. Score top with knife, bake until puffed and golden, 12-15 minutes. Makes about 24.