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.

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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
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