I consider anchovies to be one of the very best flavour enhancers there is.
Puff pastry preforms best when kept chilled throughout shaping and before baking. If you can, place the egg-washed strips in the fridge to chill for 30 minutes before baking for maximum puffed layers.
If using frozen puff pastry make sure to be organised and defrost in the refrigerator.
You can prepare these straws a day in advance, just make sure they are tightly covered in the fridge to prevent the pastry from drying out.
You can swap sage for thyme or chopped rosemary and clementine for lemon or orange.
If you’re not an anchovy enthusiast, this recipe works well with parmesan too.
During December I like to keep a clementine or two in the freezer. I find it makes them much easier to zest.
Sage & anchovy puff pastry straws
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Servings
16Time Preparation
15 minsCooking Time
18 minsTime Total
33 minsCourse
Sideingredients
Sheet Pastry 320g X 1 Puff
Small 1 Anchovies) Anchovies Tin 16 (or
Bunch Small 1 Sage Of
1 Clementine, Zested
Egg 1
Freshly Black Cracked ½ Tsp Pepper
method
To Preheat The Oven 200°c
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