Anchovy Puffs

1. 1

   ["Make dough: put all ingredients in food processor and process until dough forms a ball. Wrap in plastic wrap or in a plastic bag and flatten into a disk. Put in refrigerator for at least 1/2 hour. (Dough will hold for several days.)", "Make filling: using either a small processor or a mortar and pestle, grind all ingredients into a paste. Put into a small sandwich bag and refrigerate for at least 1/2 hour.", "Preheat oven to 400u00b0. Roll dough to 1/8"" thick (do small amounts at a time and flour the board and rolling pin. A marble slab can be helpful or you can roll it between layers of wax paper - work quickly as the dough is sticky when warm.) Cut 2"" circles. Reroll scraps and refrigerate as needed to make dough workable.", "Cut a small bit off one corner of the filling bag and pipe a scant 1/4 tsp. of flling in the center of each dough circle. Fold them in half and crimp with a fork to seal. Bake on cookie sheet for 8-10 minutes until golden and puffed.", "Wait a couple of minutes before sampling or you'll burn your mouth!

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   To freeze: after forming the puffs put on cookie sheet and place in freezer for an hour. When frozen, put them into a ziplock. Cook as indicated for 10-11 minutes (no need to defrost.)"]

* Per serving · 4 servings · Values may vary.

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