Recipe: Anchovy Twists
Even people who say they loathe anchovies will love these cheesy, crunchy snacks. They’re great with a pre-dinner drink.
Words: Lucy Corry Styling & Photos: Carolyn Robertson
6 anchovies in oil, drained (reserve the oil)
1 clove garlic, crushed to a paste
good pinch of dried chilli flakes
2 tablespoons finely grated parmesan
250g all-butter pre-rolled puff pastry, thawed and chilled (I use Paneton)
1 egg, lightly beaten
1 cup grated cheddar
Heat the oven to 220°C or 200°C fan bake. Line a large tray with baking paper.
Mash the anchovies, garlic, chilli flakes and parmesan to a paste — add a tablespoon or so of the anchovy oil to loosen the mixture.
Brush the pastry sheet with a little beaten egg, then spread the anchovy mixture evenly on top. Scatter over the grated cheddar. Fold the pastry in half, press down gently, and then cut into 1cm strips.
Hold a piece of pastry at each end, twist it several times, and then place it on the prepared tray. Repeat until all the strips are done.
Bake for 10 minutes until the strips are crisp and golden. Cool slightly before serving. These can be made in advance and stored in an airtight container.