ANCHOVY PUFFS

MAKES ABOUT 5 DOZEN

I love hors d'oeuvres. It is a lot of work but, when a special occasion comes along, I 'go for it'. These are wonderful. The original recipe called for anchovy paste but I prefer making my own from canned anchovies. I also added the garlic.

INGREDIENTS

1 3-ounce package cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1 cup unbleached flour

1 2-ounce can anchovy fillets, drained, rinsed and dried in paper towels

2 teaspoons minced garlic

Olive oil

Beat cheese with butter until well blended. Add flour and mix thoroughly. Transfer dough to plastic bag and flatten into disc. Chill.

Heat a small, non-stick skillet over medium heat. Add just enough olive oil, about 1 teaspoon, to make a film in bottom of skillet and reduce heat to low. Add garlic and saute until soft. Add anchovies and cook until anchovies become a paste, being very careful not to brown. Remove from heat and cool.

Preheat oven to 400º F. Roll dough out on lightly floured surface to thickness of about 1/8-inch. Cut into 2-inch rounds. Thinly spread each with the anchovy mixture. Fold over and crimp edges with fork. Transfer to ungreased baking sheet and bake until lightly golden, about 8-10 minutes.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.