anchovy puffs

(Recipe by Lisa Featherby, GT, Sep 25, 2014)

Ingredients :

200g Empire Pastry Butter Puff Pastry, thawed

70g anchovy fillets, rinsed and patted dry

2tsp finely chopped thyme

To Serve: basil, goats curd or labneh

Method :

Step 1: Pre-heat oven to 220°C.

Step 2: Pound anchovy fillets in a mortar and pestle to a coarse paste and set aside.

Step 3: Unroll puff pastry (with its baking paper) and spread the surface with the anchovy paste and thyme. Cut sheet in half, place one in the refrigerator to chill.

Step 4: Cut the other into 6 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 lined baking tray, pressing lightly to flatten. Cover and refrigerate and repeat with other half of pastry.

Step 5: Bake until the puffs start to brown (5-10mins) then reduce the oven to 170 and bake until golden and crisp (5-10mins).

Serve with some goats curd or labneh and a crisp glass of white wine of bubbles.