Anchovy pastries
Australian Gourmet Traveller recipe for anchovy pastries by Cutler & Co restaurant in Melbourne.
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Saucepan
- Food processor
- Pasta machine
- Parchment paper
- Baking sheet
- Kitchen towel
- Deep-fryer
- Deep-sided saucepan
- Absorbent paper
- Kitchen scale
- Stove
- Refrigerator
- Freezer
- Rolling pin
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Oven
Ingredients
- 60 ml olive oil (¼ cup)
- 1 onion, thinly sliced
- 10 Ortiz anchovies, drained and halved lengthways (see note)
- For deep-frying: vegetable oil
- Olive oil pastry
- 150 gm plain flour, sieved (1 cup)
- 30 ml extra-virgin olive oil
- Olive tapenade
- 100 gm black olives, pitted, coarsely chopped
- 2 Ortiz anchovy fillets, coarsely chopped (see note)
- ½ tsp salted capers, rinsed
- 1 garlic clove, finely chopped
- 50 ml olive oil
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