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Ingredients
  • 2 sheets of ready-rolled puff pastry, thawed if frozen
  • 50 g (2 oz) canned anchovy fillets, drained and finely chopped
  • 4 tablespoons finely grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon black sesame seeds
Directions

Lay 1 sheet of the puff pastry on the work surface. Spread the anchovies over it and sprinkle with the Parmesan.

Brush the top of the other sheet of pastry with a little beaten egg. Place this on top of the anchovy and cheese mixture, egg wash-side down, to make a puff pastry sandwich. Roll over the puff pastry sandwich with a rolling pin to seal the 2 sheets together. It should be about the same thickness as 1 of the original sheets of pastry. Brush the top of the sandwich with a little beaten egg and sprinkle with a few black sesame seeds.

Cut the sandwich into 10 x 1.5 cm (4 x ¾ inch) strips and place on a nonstick baking sheet, leaving room between them to allow them to expand.

Place the straws in a preheated oven, 200°C (400°F), Gas Mark 6, and bake for 10 minutes, or until risen and golden brown. Remove from the oven and cool on a wire rack.

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