Brushed with an aromatic paste, puff pastry turns into a delicious snack in a flash. Freezing these rolls for about 45 mins makes them easier to cut.
Lynn Lewis and Joachim Wahnschaffe
5 people made this
2 sheets ready-rolled puff pastry, thawed
for the filling
2 marinated anchovy fillets
4 cloves garlic, peeled
About 150g pitted black olives
1 dried chilli
6 sage leaves
1 tablespoon capers
1 teaspoon lemon juice
1/2 teaspoon each of dried thyme and rosemary
120ml olive oil
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Directions Preparation:15min › Cook:10min › Extra time:1hour10min › Ready in:1hour35min
Use 2 baking trays. Line with baking paper. On a lightly floured work surface, roll out the pastry into a rectangle.
For the filling, rinse anchovy fillets in cold water and drain. Chop anchovies, garlic, olives, chilli, sage and capers very finely and mix together. Add lemon juice, thyme, rosemary and olive oil into a paste-like mixture; add salt and pepper.
Spread the paste over pastry, leaving a margin of 2cm along one long side. Loosely roll up pastry sheet, starting from the long side. Wrap in cling wrap and place in freezer for 40–50 minutes; turn pastry twice during this time.
Cut pastry roll into slices 4mm thick. Place on baking trays allowing room for the snails to spread. Chill for 20 minutes.
Preheat oven to 220 degrees C. Brush a little water over the snails and bake, one tray at a time, for 10–15 minutes until golden. Reduce heat to 140 degrees C. Leave the snails in the oven for a further 5–10 minutes to dry. Remove and cool on the trays.
I made a double amount of these for a party and every single person who had them loved them. I now make them regularly to have with pre dinner drinks. I make them and freeze in the rolls until needed which makes them a very handy delicious snack to have on hand.
08 Oct 2009