Anchovy and lemon asparagus puffs

Pass around a place of these crunchy asaparagus puffs.

Recipe «Anchovy and lemon asparagus puffs» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.