Anchovies puff pastry rolls

The third nibble for the party was these anchovies puff pastry rolls that everybody raved about. Thank goodness!, as I hadn’t tested the recipe beforehand.The whole reason I made these was to honour the host who is a serious anchovy lover. Luckily the others liked them too.

The recipe is courtesy of Swedish chef Leila Lindholm, with a few changes; I used puff pastry instead of pizza dough to get a crispy flaky snack. And it really worked.

(Picture courtesy of TV4/Recept.nu; I was to slow to photograph these.)

Anchovies puff pastry rolls, makes about 40

2 rolls ready made butter puff pastry 

200 g softened salted butter

4 garlic cloves

4-6 anchovies fillets, finely chopped

2 tbsp honey

plenty of grated parmesan 

a large bunch of fresh oregano, chopped 

a large bunch of rosemary, chopped 

a little black pepper 

Mix all the ingredients apart from the puff in a bowl. Roll out the pastry and spread a thick even layer of butter on top. Roll into a tight roll from the long edge and cut into 1 cm thick rolls. Place on parchment paper on a tray and bake for 200C until golden and crisp, approx 10 minutes. Serve immediately.

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