Chef's Recipes

Anchovy pastries

Australian Gourmet Traveller recipe for anchovy pastries by Cutler & Co restaurant in Melbourne.

By Andrew McConnell
  • Serves 10
  • 45 mins preparation
  • 35 mins cooking plus resting, chilling
Anchovy pastries
Anchovy pastries

“I’d be happy to keep returning to Cutler & Co. for the bar snacks alone. Please ask chef Andrew McConnell to share the recipe for his anchovy pastries.”
Stacey Mathis, Brunswick, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 60 ml olive oil (¼ cup)
  • 1 onion, thinly sliced
  • 10 Ortiz anchovies, drained and halved lengthways (see note)
  • For deep-frying: vegetable oil
Olive oil pastry
  • 150 gm plain flour, sieved (1 cup)
  • 30 ml extra-virgin olive oil
Olive tapenade
  • 100 gm black olives, pitted, coarsely chopped
  • 2 Ortiz anchovy fillets, coarsely chopped (see note)
  • ½ tsp salted capers, rinsed
  • 1 garlic clove, finely chopped
  • 50 ml olive oil


  • 1
    For olive oil pastry, combine flour in a bowl with oil and 70ml cold water, stir to combine, turn out onto a lightly floured surface, knead until smooth and elastic (7-10 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 2
    Meanwhile, heat oil in a small saucepan over medium heat, add onion and a pinch of salt, cover and stir occasionally until very tender (20-25 minutes), refrigerate until chilled.
  • 3
    For olive tapenade, pulse ingredients (except oil) in a food processor to a fine paste, then, with motor running, add oil in a thin steady stream, process until combined, season to taste and set aside.
  • 4
    Feed olive oil pastry through rollers of a pasta machine, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing setting notch by notch until pastry is 2mm thick. Cut out 10cm squares, place on lightly floured trays lined with baking paper and cover with a tea towel to prevent pastry from drying out.
  • 5
    Working with one square at a time and keeping remaining covered, spread 1 tsp tapenade along the pastry edge closest to you, top with ½ tsp onion and half an anchovy fillet, roll dough to form a cigar shape and lightly brush edges with water to seal. Gently pinch ends to close, then carefully roll cylinder with your hands to about 20cm long, trim ends, place on trays lined with baking paper and freeze until required. Repeat with remaining ingredients. Pastries will keep covered and frozen for a week.
  • 6
    Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry pastries in batches until golden (1-2 minutes; be careful as hot oil may spit), drain briefly on absorbent paper and serve hot.


This recipe makes about 20 pastries. Ortiz anchovies are available from select delicatessens.
This recipe is from the November 2010 issue of

  • Author: Andrew McConnell