| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
|
|
A; (2-ounce) can flat |
|
|
; anchovies, rinsed |
|
|
; patted dry, and |
|
|
; minced |
| 3 |
tb |
Mayonnaise |
|
|
A; (1-pound) package |
|
|
; frozen puff pastry |
|
|
; sheets, thawed |
|
|
An egg wash made by beating 1 large egg |
|
|
; with 1 tablespoon water |
INSTRUCTIONS
In a small bowl with a fork mash anchovies with mayonnaise. On a
lightly floured surface roll out both sheets of pastry into 14-inch
squares and trim edges to form 13-inch squares. Brush off excess
flour and spread anchovy mayonnaise evenly over 1 pastry sheet. Cover
with remaining pastry sheet and press sheets together gently.
Preheat oven to 375F.
With a 3- to 4-inch decorative cutter, such as a fish, cut pastry into
shapes. Reserve scraps and cut into bite-size pieces to bake
separately. (To eliminate scraps forego decorative shapes altogether
and simply cut pastry into squares.)
Arrange pastries on lightly greased baking sheets and brush tops with
egg wash. With the edge of a cookie cutter or the back of a sharp
knife score fish. Bake pastries in oven until puffed and golden, 12
to 15 minutes.
Makes about 24 anchovy puffs plus scraps.
Gourmet February 1994
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