Anchovy palmiers with beetroot hummus
Method
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Preheat the oven to 180C/350F/Gas 4.
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Place the anchovies, olive oil, garlic, parsley, lemon zest and juice into a food processor and blend until smooth.
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Roll out the pastry to a 5mm/ ¼in thickness. Spread over the anchovy mixture, leaving a 2.5cm/1in gap around the edge.
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Roll the two longest sides tightly towards each other until they meet in the middle. Wrap in clingfilm and chill in the fridge for 20 minutes.
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Cut the filled pastry into 2.5cm/1in thick rounds. Place the palmiers onto a baking sheet cut-side up and brush with egg wash.
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Bake in the oven for 15 minutes, or until risen and golden-brown.
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Meanwhile, for the beetroot hummus, place all the ingredients in a food processor and blend until smooth.
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Remove the palmiers from the oven and serve with the hummus.
Ingredients
For the anchovy palmiers
- 20 salted anchovies
- 1 tbsp olive oil
- 2 garlic cloves
- 1 bunch fresh parsley, finely chopped
- 1 lemon, zest and juice
- 1 x 375g/13oz packet ready-made puff pastry
- 1 free-range egg, beaten with a little salt (for glazing)
For the beetroot hummus
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 200g/7oz cooked beetroot
- 2 lemons, zest and juice
- 1 garlic clove, crushed
- 2 tbsp tahini
- 100ml/3½fl oz extra virgin olive oil
Shopping List
Anchovy palmiers with beetroot hummus
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled