AppetizerDavid Scott AllenProvencal RecipesTaste

Savoury Anchovy Puff Pastry Bites for Cocktail Hour

These 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) seasonal recipe inspiration from “The Merrie Christmas Cookbook.”

Anchovy Puff Pastry Bites

Savoury Anchovy Pastry Bites

David Scott Allen I Cocoa & Lavender
Making the dough is the hardest part of this recipe, and it's not hard at all with a food processor. Enjoy these savoury (slightly retro) bites during the holidays with a glass of cheer.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine French
Servings 60 pastry bites


  • 1 cup Flour
  • 8 oz Cold Cream Cheese
  • 4 oz cold butter
  • Anchovy paste (or other filling)


  • 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 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 oven to 400°F/200°C. Roll the pastry thin - about 1/8inch thick. Using a 2-inch round cutter, cut into rounds. Gather scraps, knead then together, and re-roll. You should have at least 60 rounds.
  • Place 1/4 teaspoon of your chosen filling in the center 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.


* 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 prior to using.
Keyword Anchovies, Puff Pastry
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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