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  • Anchovies, finely chopped

  • Red pepper paste

  • Parmesan cheese, grated

  • Sesame seeds

  • Ready rolled short crust pastry

  • 2 eggs, beaten


  • 1.

    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.

  • 2.

    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.

  • 3.

    Cut each column into 2cm strips and twist each one by holding both ends and carefully place on a baking tray.

  • 4.

    Bake in a preheated oven 180 degrees celcius for 20-25 minutes or until golden brown.


VARIATIONS: Use anything spreadable like olive tapanade, pesto, etc.

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