Savoury Anchovy Puff Pastry Bites for Cocktail Hour
Appetizer · David Scott Allen · Provencal Recipes · TasteThese Anchovy Puff Pastry bites are a bit of a “throw-back” appetizer from a book of retro holiday recipes. Since not everyone likes the taste of anchovy, you can change the filling—sundried tomato, basil pesto, or tapenade all work well. Read David’s original post for “perfect puffs” (with step-by-step photos) and seasonal recipe inspiration from “The Merrie Christmas Cookbook.”
Savoury Anchovy Pastry Bites
Making the dough is the hardest part of this recipe, but it's not hard with a food processor. Enjoy these savoury (slightly retro) bites with a glass of cheer during the holidays.
Ingredients
- 1 cup flour
- 8 oz cream cheese cold
- 4 oz cold butter
- anchovy paste (or other filling)
Instructions
- Place flour in the bowl of the food processor fitted with the steel blade.
- Cut cream cheese and butter into cubes and place on top of flour.
- Cover and begin processing with 10 pulses. Then, run the processor until the dough comes together in a ball. Because the cream cheese and butter started cold, this dough can be rolled and used immediately.*
- Preheat the oven to 400°F/200°C. Roll the pastry thin – about 1/8-inch thick. Using a 2-inch round cutter, cut it into rounds. Gather scraps, knead them together, and re-roll. You should have at least 60 rounds.
- Place 1/4 teaspoon of your chosen filling in the centre of each round, then fold in half and use the tines of a fork to crimp curved edges.
- Place the half-moons on a parchment-lined baking sheet and bake for 10 minutes.
- Serve warm.
Notes
* If you don’t have a food processor, use room-temperature cream cheese and butter and mix by hand. When using this method, the dough must be refrigerated for at least an hour before use.
Tried this recipe?Let us know how it was!
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