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!
Cocktail Party Ideas
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Rosé Royale
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Pure Rosé Cocktail Recipe with rose ice cubes
The most time-consuming part of this drink recipe is making the ice cubes in advance. Find some beautiful miniature roses and freeze them in ice cube trays with water. The cocktail is delicious (of course), but the frozen rose ice cubes make the presentation.
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Cinnamon Royale with La Folie Rosé Cocktail
This is an easy cocktail, but oh so festive for any special occasion. Make the sugar syrup in advance so you can create this sweet aperitif for Valentines, a wedding toast, Christmas or any good reason.
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Savory Madeleines Salées
This madeleine cake batter combines ingredients that are more typical of Provence into a savoury bite. You can play with the combination to suit your tastes. Other variations might include olive, anchovy and goat cheese.
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Panisse (Panelle, Sicilian-style) or Chickpea Fritters
Panisse is very popular in Provence, although a similar recipe can be found in other places along the Mediterranean as I discovered in Sicily. Impress your guests with this salty, yet slightly sweet nibble with cocktails.
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Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests' arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.
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Tarte Soleil - Puff Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese."
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