Anchovy straws

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Make sure you use good quality anchovies for this anchovy straws recipe- the superior flavour and texture will pay off in bounds. Marcello Tully recommends that you roll the pastry as thinly as you can - the thinner you roll the pastry, the more the anchovy flavour will come through.

First published in 2015





  • Pastry brush


Cut the puff pastry in half and roll one half into a thin layer, using flour to stop the pastry from sticking to the workbench. Cut the half into a rectangular shape, approximately the size of a sheet of paper
  • 1/2 packet of puff pastry
Place the anchovies in 5 rows across the pastry, leaving the same amount of space between each row. Using a pastry brush, brush the egg wash either side of the anchovy rows and around the outside edge
Roll out the second half of pastry to the same size as the first, cutting again into a rectangle. Place the sheet gently on top of the first half
  • 1/2 packet of puff pastry
Using your hands, press the pastry down either side of the anchovy rows so that you are left with slightly raised mounds of pastry where the anchovies are encased
Brush the top surface with egg wash and using a large knife, cut into 1cm strips across the rows of anchovies. Place the strips onto a lightly greased baking tray and set aside in the fridge for at least 20 minutes to firm up
Preheat the oven to 160°C/gas mark 3
Bake in the oven for 10-12 minutes until golden and puffed up, then remove and allow to cool before serving
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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