recipes
Caramelised Onion & Anchovy Fingers
Crunchy pastry fingers with a filling of caramelised onions and anchovies.
makes 16
15 min prep
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ingredients
| 2 teaspoons olive oil 1 cup frozen Birds Eye Chopped Onions 2 teaspoons brown sugar 45g can John West Anchovy Fillets in Olive Oil, drained and chopped 1 tablespoon finely shredded fresh basil leaves 1 tablespoon finely chopped fresh parsley 2 tablespoons pinenuts 2 frozen sheets shortcrust pastry, thawed Olive oil spray Shredded parmesan cheese for sprinkling Cracked black pepper |
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instructions
step 1
Heat oil in a medium saucepan, add frozen Birds Eye Chopped Onions and brown sugar and gently cook for 10 minutes stirring occasionally until caramelised. Remove from heat and allow to cool.
step 2
Add drained John West Anchovy Fillets, basil, parsley and pinenuts to the onion mixture and spread over the surface of one sheet of pastry to within 2cm of edge. Cover filling with remaining sheet of pastry and gently press together.
step 3
Spray top of pastry with olive oil and sprinkle with parmesan cheese and cracked pepper.
step 4
Cut pastry square in half and then into 16 x 3cm lengths. Place pastry fingers onto a greased oven tray and bake in a preheated oven at 220°C for 15 minutes.
step 5
Allow to cool before storing in a sealed container in refrigerator for up to 3 days.
recipe tip
Cutting basil leaves with a pair of sharp scissors prevents them from bruising. Serve fingers hot or cold as part of a party food platter.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 560kJ (134Cal) | 1590kJ (380Cal) |
| Protein | 3.2g | 8.9g |
| Fat- Total | 8.9g | 25.2g |
| - Saturated | 3.9g | 11.2g |
| Carbohydrate | 10.1g | 28.8g |
| - Sugars | 1.2g | 3.4g |
| Dietary Fibre | 0.6g | 1.8g |
| Sodium | 262mg | 744mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Caramelised Onion & Anchovy Fingers
Caramelised Onion & Anchovy Fingers
Crunchy pastry fingers with a filling of caramelised onions and anchovies.
ingredients
2 teaspoons olive oil
1 cup frozen Birds Eye Chopped Onions
2 teaspoons brown sugar
45g can John West Anchovy Fillets in Olive Oil, drained and chopped
1 tablespoon finely shredded fresh basil leaves
1 tablespoon finely chopped fresh parsley
2 tablespoons pinenuts
2 frozen sheets shortcrust pastry, thawed
Olive oil spray
Shredded parmesan cheese for sprinkling
Cracked black pepper
instructions
step 1
Heat oil in a medium saucepan, add frozen Birds Eye Chopped Onions and brown sugar and gently cook for 10 minutes stirring occasionally until caramelised. Remove from heat and allow to cool.
step 2
Add drained John West Anchovy Fillets, basil, parsley and pinenuts to the onion mixture and spread over the surface of one sheet of pastry to within 2cm of edge. Cover filling with remaining sheet of pastry and gently press together.
step 3
Spray top of pastry with olive oil and sprinkle with parmesan cheese and cracked pepper.
step 4
Cut pastry square in half and then into 16 x 3cm lengths. Place pastry fingers onto a greased oven tray and bake in a preheated oven at 220°C for 15 minutes.
step 5
Allow to cool before storing in a sealed container in refrigerator for up to 3 days.
makes 16 15 min prep recipe tip
Cutting basil leaves with a pair of sharp scissors prevents them from bruising. Serve fingers hot or cold as part of a party food platter.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au