Pea & feta toasts
This spin on bruschetta tops baguette slices with crushed peas, mint and salty cheese - great for canapés
Anchovy palmiers
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 16
Skip to ingredients
- 250g puff pastryfrom a block
- 1 eggbeaten
- 50g can anchovydrained
- 4 heaped tbsp finely grated parmesan
Nutrition: per palmier
- kcal85
- fat5g
- saturates3g
- carbs5g
- sugars0g
- fibre0g
- protein3g
- salt0.5glow
Method
step 1
Roll out the pastry to a 24 x 26cm rectangle. Brush with a little egg and place 4 spaced-out rows of anchovies over the pastry, parallel to the longest sides. Sprinkle the Parmesan between the rows.
step 2
Roll up the pastry from each long side to meet in the middle, brushing with a little egg to help it stick. Using a very sharp knife, cut into thin slices. Place slices a little apart on a baking sheet lined with baking parchment. Chill for at least 30 mins, or cover with cling film and chill for up to 24 hrs.
step 3
Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.
