Anchovy and lemon asparagus puffs

Cooking Fish Anchovy and lemon asparagus puffs

Pass around a place of these crunchy asaparagus puffs.

Lables: Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. Place anchovies, cream cheese, lemon rind, tarragon, parmesan and chives in a food processor. Process until smooth.
  3. Spread 1/2 the cheese mixture over pastry sheet. Cut pastry sheet in half. Cut each half into 4, making 8 small rectangles. Top each rectangle with 1 asparagus spear. Roll up to enclose. Place, seam-side down, on tray. Repeat with remaining pastry, cheese mixture and asparagus. Brush with egg.
  4. Bake for 15 to 20 minutes or until golden. Serve.

If you liked the recipe "Anchovy and lemon asparagus puffs", tell your friends about it!

45g can anchovies in oil, drained
250g block cream cheese, softened
1 tbsp lemon rind, finely grated
3 tsp fresh tarragon leaves, chopped
1/4 cup parmesan, finely grated
1 tbsp fresh chives, finely chopped
2 sheets frozen puff pastry, partially thawed
16 asparagus spears, trimmed
1 egg, lightly beaten

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
Posted by

Rate the recipe Anchovy and lemon asparagus puffs

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments