Best Anchovy Puffs Recipes

Anchovy Puffs image

Yield Makes about 24 anchovy puffs plus scraps

Number Of Ingredients 4

a 2-ounce can flat anchovies, rinsed patted dry, and minced
3 tablespoons mayonnaise
a 1-pound package frozen puff pastry sheets, thawed
an egg wash made by beating 1 large egg with 1 tablespoon water

Steps:

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 375°F.
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.

ANCHOVY PUFFS (GOURMET 1994) image

Categories Appetizer

Yield 24 puffs

Number Of Ingredients 5

2 oz. can flat anchovies, rinse, dry, mince
3 TB mayonnaise
1 lb. package frozen puff pastry sheets thawed
1 egg
1 TB water, blend with egg for eggwash

Steps:

In small bowl use fork to mash anchovies with mayo. On lightly floured surface roll out pastry into 14-inch squares and trim to 13-inch squares. Brush off excess flour, spread anchovy mayo over 1 pastry; cover with other pastry and press together gently. Preheat oven 375, use 3-4 inch cookie cutters and cut into shapes. Reserve scraps and cut in bite size pieces to bake separately. Arrange on greased baking sheet and brush tops with eggwash. Score top with knife, bake until puffed and golden, 12-15 minutes. Makes about 24.

Anchovy Puffs image

Provided by spatchcock

Categories European

Time 40m

Yield 24 puffs

Number Of Ingredients 5

1 (2 ounce) can flat anchovies, rinsed patted dry, and minced
3 tablespoons mayonnaise
1 (1 lb) package frozen puff pastry sheet, thawed
1 large egg
1 tablespoon water

Steps:

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 375°F.
With a 3- to 4-inch decorative cutter (a fish-shaped one would be the best!) cut pastry into shapes.
Reserve scraps and cut into bite-size pieces to bake separately.
(To eliminate scraps, you can 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.