Recipe - Anchovy Puffs

A; (2ounce) can flat
; anchovies, rinsed
; patted dry, and
; minced
3 tablespoon Mayonnaise
A; (1pound) package
; frozen puff pastry
; sheets, thawed
An egg wash made by beating
1 large egg
; with 1 tablespoon water

In a small bowl with a fork mash anchovies with mayonnaise. On a
lightly floured surface roll out both sheets of pastry into 14inch
squares and trim edges to form 13inch 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 375F.

With a 3 to 4inch decorative cutter, such as a fish, cut pastry into
shapes. Reserve scraps and cut into bitesize 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.

Makes about 24 anchovy puffs plus scraps.

Gourmet February 1994

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