Anchovette palmiers

Anchovette palmiers

Ingredients

Dough 1

• 180g (1 cups) cake flour
• 125g butter, softened
• 60ml ( cup) fish paste
• 1 large egg yolk
• 60ml ( cup) cold water

Dough 2

• 180g (1 cups) cake flour
• 125g butter, softened
• 60g cheddar, grated
• 30ml (2 tbsp) chopped fresh dill
• 1 large egg yolk
• 60ml ( cup) cold water

Method

For the first dough, place flour in a bowl and rub in the butter and fish paste with your fingers until you have rough crumbs. Add egg yolk and water and mix well. Cover and refrigerate while you make the second dough.

For second dough, combine the flour, butter, cheese and dill. Add egg yolk and water and mix to form a dough. Cover and refrigerate for 15 minutes.

Divide each dough in half and roll out each piece separately. Place the cheese dough on top of the fish paste dough and press together lightly. Trim the edges to form a rectangle and roll up lengthways from both sides to the centre, so that you have 2 equal-sized sausages joined in the middle. Repeat for the other 2 pieces of dough. Cover and freeze for 20 minutes, then cut into 1cm-thick slices. Place on a greased or sprayed baking tray and bake at 200C for 15 minutes. If you're not a fish paste fan you could make dough 1 with Marmite and parmesan.

Makes about 36.