AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

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
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.
Anchovy Puff Pastry Bites
Savoury Anchovy Pastry Bites
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.
Servings Prep Time
60pastry bites 20minutes
Cook Time
10minutes
Servings Prep Time
60pastry bites 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Place flour in the bowl of the food processor fitted with the steel blade.
  2. Cut cream cheese and butter into cubes and place on top of flour.
  3. 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. *
  4. 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.
  5. 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.
  6. Place the half-moons on a parchment-lined baking sheet and bake for 10 minutes.
  7. Serve warm.
Recipe 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 prior to using.

Cocktail Party Ideas

Drinks:

Pink Elephant Martini Cocktail Recipe it’s La Vie en Rose

Rosé Royale for a Festive Cocktail

Pure Rosé Cocktail with Beautiful Rose Ice Cubes

Cinnamon Royale a Rosé Cocktail

Nibbles:

Madeleines Salées Try this Savoury Version

Panisse Chickpea Fritters Recipe an Appetizer from Provence

3 Quick Appetizers for Holiday Entertaining

Walnut, Blue Cheese Tarte Soleil Appetizer Recipe

Curried Chickpea Terrine de Pois Chiche au Curry Maison

Join our newsletter. Delivering weekly temptation from Provence food, wine, travel and expat living.

Please share this with friends and family.

Previous post

Marrakech Culinary Exploration with Pitcher and Powell

Next post

Book Review: A Provençal Christmas Story

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!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.