Anchovy straws

PT30M

PT20M

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Ingredients

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1
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
2
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
3
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
4
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
5
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
6
Preheat the oven to 160°C/gas mark 3
7
Bake in the oven for 10-12 minutes until golden and puffed up, then remove and allow to cool before serving
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