Anchovy and lemon asparagus puffs

Anchovy and lemon asparagus puffs
  • 0:10 Prep
  • 0:20 Cook
  • Makes 16
  • Capable cooks

Pass around a place of these crunchy asaparagus puffs.

Featured in
Dinner party recipes, Easy entertaining


  • 45g can anchovies in oil, drained
  • 250g block cream cheese, softened
  • 1 tablespoon lemon rind, finely grated
  • 3 teaspoons fresh tarragon leaves, chopped
  • 1/4 cup parmesan, finely grated
  • 1 tablespoon fresh chives, finely chopped
  • 2 sheets frozen puff pastry, partially thawed
  • 16 asparagus spears, trimmed
  • 1 egg, lightly beaten


  • Food processor


  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Place anchovies, cream cheese, lemon rind, tarragon, parmesan and chives in a food processor. Process until smooth.
  • Step 3
    Spread 1/2 the cheese mixture over pastry sheet. Cut pastry sheet in half. Cut each half into 4, making 8 small rectangles. Top each rectangle with 1 asparagus spear. Roll up to enclose. Place, seam-side down, on tray. Repeat with remaining pastry, cheese mixture and asparagus. Brush with egg.
  • Step 4
    Bake for 15 to 20 minutes or until golden. Serve.


  • 589 kj


  • 9.7g

    Fat Total

  • 5.8g

    Saturated Fat

  • 0.8g


  • 4.1g


  • 36mg


  • 256mg


  • 8.7g

    Carbs (total)

All nutrition values are per serve
  • Author: Heidi Flett
  • Image credit: Craig Wall
  • Publication: Super Food Ideas


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