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Carmelised Onion and Anchovy Pastry Fingers
MAKES 32
PREPARATION 15 minutes
COOKING TIME 30 minutes
INGREDIENTS
1 tablespoon olive oil
2 cups frozen Birds Eye Chopped Onions
1 tablespoon brown sugar
110g jar John West Anchovies, drained and chopped
1 tablespoon finely shredded fresh basil leaves
1 tablespoon finely chopped fresh parsley
2 tablespoons pinenuts
4 frozen sheets shortcrust pastry, thawed
Olive oil spray
Shredded parmesan cheese for sprinkling
Cracked black pepper
STEP 1
Heat oil in a medium saucepan, add frozen Birds Eye 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 Anchovies, basil, parsley and pinenuts to the onion mixture and spread over the surface of two sheets 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 both pastry squares in half and then into 16 x 3cm lengths. Place pastry fingers onto a greased oven tray and bake in a preheated oven at 220ºC for 15 minutes.
STEP 4
Allow to cool before storing in a sealed container in refrigerator for up to 3 days.
TIP
Can be made and frozen up to 2 weeks ahead.
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.
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