Sun-dried tomato and fennel seed pâté provides a delicious, distinctive flavour for these puff pastry ‘girelle’ by Mario Matassa – ideal snacks for entertaining
Preparation time 15 minutes, plus chilling
Cooking time 25 minutes
• 1 small jar of sun-dried tomatoes in oil
• 2 anchovy fillets
• 1 garlic clove, peeled
• 1 tsp fennel seeds, toasted
• 1 ready-rolled sheet of puff pastry
1 Drain the sun-dried tomatoes and put them in a food processor. Add the anchovy fillets, garlic and fennel seeds and whiz together until blended to a smooth paste.
2 Unroll the puff pastry and spread the sun-dried tomato paste evenly over the pastry. Tightly re-roll the pastry and place it in the fridge for at least 30 minutes to chill.
3 Preheat the oven to 180ºC/Gas Mark 4. Remove the pastry from the fridge and slice it into 5mm rounds. Place on a lined baking tray and bake for 25 minutes, until golden. Allow to cool.
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