Anchovy Puffs Gourmet 1994 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 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.