Olive Anchovy Pig Ears

For Olive Anchovies Pig’s Ears, finely chop the olives and anchovies in a kitchen cutter. Add a little olive oil to make a creamy paste.

Roll out the puff pastry and spread the paste evenly in a thin layer. Roll up the puff pastry from the top and from the bottom to the middle.

Place the roll in the freezer for about 20 minutes, after which the dough can be easily cut into slices about 1 cm thick without sticking.

Preheat the oven to 180 °C and bake Olive Anchovy Pig’s Ears for about 20 minutes.

You can find the video for this recipe here.

Preparation Tip:

If you like, you can also sprinkle the olive anchovy pig ears with some grated Parmesan cheese.

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