Anchovy straws
Item 1 of 1
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
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Ingredients
Metric
Imperial
- 1 packet of puff pastry
- 2 tins of anchovy fillets, preferably Ortiz
- 2 egg yolks, lightly beaten for egg wash
SAVE RECIPE
Equipment
- Pastry brush
Method
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
- 1 tin of anchovy fillets
- 2 egg yolks, lightly beaten for egg wash
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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