Ingredients:
1 red bell pepper
1 small can of anchovies's filets in oil (about 11 filets)
1 sheet of frozen puff pastry sheet from Pepperidge Farm (rectangle)
1 egg yolk
Directions:
Thaw the puff pastry sheets at room temperature for 30 mn.
Wash the red pepper and remove the seeds and stems.
Slice the red pepper lengthwise into 10 strips and cook in boiling water for 10 mn - then
drain and let cool on a plate for about 5 mn.
Unfold the pastry sheet on lightly floured board and cut first in half the pastry sheet,
then cut the half into 3 strips of 3 inches to obtain the 9 strips needed.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place the red pepper slices on the puff pastry sheet strips.
Put one filet of anchovy on each red pepper slice and roll up the whole preparation.
Cut the rolls into 1 inch pieces and place them on buttered baking sheet (or covered with parchment paper).
Dilute the egg yolk with 1 teaspoon of water.
Brush gently the top of the puff pastry rolls with the egg yolk.
Bake in the over for 20 mn at 350 degrees fahrenheit (180 degrees Celsius)
Let cool before serving.
Bon appétit !
