Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. line a baking sheet with waxed paper or parchment. | 2. on a lightly floured surface,roll 8 ounces puff pastry into a rectangle 12 by 9 inches. | 3. place the puff pastry on baking sheet. | 4. in a small bowl,mix egg yolk with 2 tablespoons water.whisk with a fork to blend brush the mixture onto the pastry lightly. | 5. evenly place the fillets over the surface of the pastry about 3/4 inches apart. | 6. on a lightly floured surface roll 8 ounces of the remaining pastry on top of the anchovy fillets via a rectangle about the same size as the previous one & press gently around the edges to seal the pastry. | 7. brush the surface with the egg mixture. | 8. with a sharp knife cut pastry into 12 pieces across and then in half. | 9. there should be 24 strips measuring1 by 41/2 inches. | 10. place baking sheets with the anchovy sticks in freezer for about 10 minutes. | 11. meanwhile preheat oven to 400 degrees ferenhight. | 12. after anchovy sticks have chilled,bake them for about 20 minutes or until golden & crisp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1			1367.1	111.965	18.13	94.325
egg yolk	1			54.74	0.6103	2.6962	4.5118
anchovy fillet	12		drained cut	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.