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Ingredients
- A, (2-oz) can flat anchovies, rinsed patted dry, and chopped
- 3 Tbsp. Mayonnaise A, (1-lb.) package frzn puff pastry sheets, thawed An egg wash made by beating 1 large egg with 1 Tbsp. water
Directions
- 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 create 13-inch squares. Brush off excess flour and spread anchovy mayonnaise proportionately 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 pcs 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 possibly the back of a sharp knife score fish. Bake pastries in oven till puffed and golden brown, 12 to 15 min.
- Makes about 24 anchovy puffs plus scraps.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 45g | |
| Calories 310 | |
| Calories from Fat 309 | 100% |
| Total Fat 35.01g | 44% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 219mg | 9% |
| Potassium 6mg | 0% |
| Total Carbs 0.14g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.14g | 0% |
| Protein 0.0g | 0% |
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