ANCHOVY & PARMESAN STRAWS
Need a quick bite to go with some bubbles? These fancy cheese straws are easy to make in a flash and definitely one for the anchovy lovers. Be sure to use great quality anchovies here.
Ingredients
½ packet Paneton flaky puff pastry
1 egg, lightly beaten with 1 Tbsp water
1 tin Ortiz anchovies A pinch of chilli flakes
50g Meyer Cheese Old Master Parmesan, grated
Method
Lay the pastry on a lightly floured bench and roll out to a 2-3mm thickness. Cut the pastry in half and brush one side with the egg wash. Drain the anchovies and lay them in rows horizontally on the pastry. Sprinkle with chilli flakes and most of the grated Parmesan.
Brush the second piece of pastry with the egg wash and lay it, egg wash side down, over the anchovies and cheese. Press down firmly to remove any air pockets, then brush the tops with the egg wash and sprinkle with the remaining cheese. Put into the fridge for 30 minutes to firm up.
Preheat the oven to 200°C. Cut the pastry into 1cm straws across the rows of anchovies. Transfer to a baking paper-lined tray with enough room to allow for expansion. Bake for 20-25 minutes, or until golden. Cool for 5 minutes then serve warm or cold.