Rolled puff pastry with vegetables and anchovies

The receipt for today is a quick option for a lunch or dinner: rolled puff pastry with vegetables and anchovies. The bellow ingredients can be used for 4 pastries of about 16cm x8 cm.


Ingredients for Rolled puff pastry with vegetables and anchovies :
  • 4 sheets of frozen rolled puff pastry (thawed) of 20×10 cm. Obviously you can use larger sheets of pastry or cut them in bite sizes as you like it
  • 50 grams of cream cheese (Philadelphia is a good option for this)
  • few pieces of anchovies, cut into thin stripes
  • 50g of olives, halved and with their seeds removed
  • 150g mushrooms (either fresh or canned) chopped in small pieces  *** sliced
  • half of a bell pepper cut in thin stripes
  • salt, black pepper, oregano to each one’s taste (be careful on the amount of salt because anchovies are normally quite salty)
  • one tablespoon of olive oil
  • a handful of canned kernel corn
  • one tablespoon of capers
The good part of this recipe is that you can easily change one ingredient with another. Hence, in case you hate anchovies for example, you are free to skip them or add something else instead. Most people would add onions as well, however we are not big fans, so we decided not to include them this time.

Step by step instructions Rolled puff pastry with vegetables and anchovies:

  • Heat the olive oil in a fry pan and saute the mushrooms for about 5 minutes or until they soften  (if you use canned mushrooms, then you are free to skip this step).
  • You can also saute the bell pepper as well if you like.
  • Mix the mushrooms (and bell pepper) with drained corn, anchovies and spices (salt, black pepper, oregano).
  • Preheat oven to 200 °C.  Line baking tray/sheet with parchment paper.
  • Prepare the sheets of pastry by cutting them to the desired size (make sure you leave some space for the edges) and place them on the baking tray.
  • Fold in all the edges of each sheet to form a border of about 1 cm on each side, making sure the corners are secured by pinching them with a  fork or pressing with the finger.
  • Spread the cheese on each pastry inside the border and then add the mix from step 2.
  • Top the pastry with toppings, such as: olives, capers.
  • Bake them in the oven for about 15 minutes or until the pastry has a nice golden color.
  • Garnish with oregano leaves before serving. Enjoy!


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