Ingredients
10 sheets Antoniou Fillo Pastry
20 good quality anchovy fillets
4 tbsp tomato paste
50g pecorino, freshly grated
80g butter, melted
Pepper
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius.
Cut each Fillo sheet in half and brush with butter and then flip over. With the long end of the Fillo facing you, brush the bottom third with tomato paste and then arrange two anchovies lengthways. Sprinkle over a little pecorino and pepper. Fold in the short sides and roll up into cigars.
Place on a tray lined with baking paper. Bake in the oven for 15 minutes or until golden brown.
Serve at aperitif with your favourite drinks.
Recipe by Justine Schofield for Everyday Gourmet.