Anchovy Puffs

Kerstin uses prepared puff pastry which is available in most supermarkets. You can try your own, though, if you prefer.

• 1 can (2 ounce) flat anchovies, rinsed, patted dry and minced
• 3 tablespoons mayonnaise
• 1 package frozen puff pastry sheets, thawed ( 1 pound)
• Egg wash of 1 large egg mixed with 1 tablespoon water

METHOD

Preheat oven to 375° F.

Mash anchovies with mayonnaise in small bowl.

On lightly floured surface, roll out both sheets of pastry into 14 inch squares. Trim edges to form 13 inch squares.

Brush excess flour from pastry sheets, and spread anchovy/mayonnaise mixture evenly over one pastry sheet. Cover with remaining pastry sheet and press sheets together gently.

Cut pastry into bite size pieces, using a small cutter or divide into small triangles with a knife.

Arrange on lightly greased baking sheet and brush tops with egg wash. Score the tops lightly with a sharp knife.

Bake in 375° F oven until puffed and golden, about 12 to 15 minutes.

Yield: About 24 puffs

Contributor: Kerstin Bergstrom

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