Serves:
Prep time:
| Butter | 30 g |
| Flour | 30 g |
| Milk, Heated | 250 ml |
| Grated Mozzarella | 2 tbsp |
| Grated Cheddar | 3 tbsp |
| Chopped Anchovies | 12 |
| Pinch Of Chopped Rosemary And Lemon Zest | Qty |
| Puff Pastry | 2 sheets |
| Egg | 1 |
| Caramelised Onion |
Method
- Melt butter in a pan. Add flour and cook for 2-3 mins. Add in hot milk and cook for a further 2-3 mins, stirring until mixture is smooth.
- Remove from heat and mix in cheese, anchovies, rosemary, lemon zest, and Birch & Waite Caramelised Onion. Set mixture in fridge until firm.
- Once filling has set, cut puff pastry into small circles and spoon the mixture into discs. Fold pastry in half, firmly pushing down edges to seal mixture inside.
- Brush pastries with egg wash and arrange on a baking tray. Freeze for 4 hours.
- To serve, deep fry at 180°C degrees until golden. Enjoy hot with lemon and chili salt.
Recipe created by Darren Robertson for Birch & Waite.
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