This great recipe is from The Official Downton Abbey Christmas Cookbook.
These are amongst the easiest savories to make. All you need is good quality puff pastry and a jar of anchovy fillets in oil .
Even people who do not like the flavour or the look of anchovies will enjoy these little savory puffs. Called eclairs probably because the term sounds elegant, they would have a lovey hors d’oeuvre.
But in an Edwardian house at Christmastime, they are more properly served at the end of the meal, after the pudding.
Downton's Anchovy Eclairs
- 10 oz butter puff pastry
- 12 large anchovy fillets in olive oil
- 1 large egg yolk beaten
- 2 tbsp. Gruyere cheese grated, for sprinkling
- Preheat oven to 400 F. Line a sheet pan with parchment paper.
- On a lightly floured work surface, roll out the puff pastry a scant 1/4 inch thick. Cut out a rectanglee about 9 by 8 inches.Cut the rectangle into 12 strips about 4 x 1.5".
- With the long side of each strip facing you, place 1 large or 2 small anchovy in the middle of the pastry, leaving 1/2 inch uncovered from each side. Fold the top of the strip over the fillet(s), enclosing completely, and crimp the edges securely closed with a fork.
- Brush the top of each pastry with the egg wash and then sprinkle with a little cheese. Carefully transfer the pastries to the prepared pan, spacing them well apart.
- Bake the pastries until puffed and golden, 8-10 minutes. Serve hot or at room temperature.