Puff pastry spin-wheels

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.


Find more Italian-inspired recipes here