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Antony Worrall Thompson
Anchovies, finely chopped
Red pepper paste
Parmesan cheese, grated
Ready rolled short crust pastry
2 eggs, beaten
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Using a knife, cut a sheet of short crust pastry into 3 columns. Brush each piece with egg wash on the pastry on both sides.
Spread anchovies on one column, brush red pepper paste on the second column and sprinkle parmesan cheese and a little bit of seasame seed on the third column.
Cut each column into 2cm strips and twist each one by holding both ends and carefully place on a baking tray.
Bake in a preheated oven 180 degrees celcius for 20-25 minutes or until golden brown.
Notes & Tips
VARIATIONS: Use anything spreadable like olive tapanade, pesto, etc.