Anchovy Palmiers with Beetroot Hummus

Savory puff pastry palmiers filled with an anchovy herb paste, served alongside a vibrant, smooth homemade beetroot hummus.

Snack Fish Appetiser Pastry Party Food

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

44.7g

per serving

178.6 g total

Fat

52.1g

per serving

208.5 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

375

Puff Pastry

ready-made packet

CondimentsSauces

Tahini

approx 2 tbsp

Dairy

piece

Egg

free-range, beaten with a little salt for glazing

Fruits

piece

Lemon

zest and juice

piece

Lemon

zest and juice

LegumesPulses

400

Chickpeas

canned, drained and rinsed

NutsSeeds

clove

Garlic

bunch

Parsley

fresh, finely chopped

clove

Garlic

crushed

OilsFats

Olive Oil

approx 1 tbsp

100

Extra Virgin Olive Oil

Seafood

piece

Anchovies

salted

Vegetables

200

Beetroot

cooked

Method

Preheat the oven to 180°C.

Blend the anchovies, olive oil, garlic, parsley, lemon zest, and juice until smooth.

Roll the pastry to 5mm thickness and spread the mixture on top, leaving a 2.5cm border.

Roll both long sides to the center, wrap in clingfilm, and chill for 20 minutes.

Cut into 2.5cm rounds and place on a baking sheet.

Brush the pastry with egg wash and bake for 15 minutes until golden-brown.

Blend the hummus ingredients in a food processor until smooth.

Serve the warm palmiers with the beetroot hummus.