300 g/11 oz plain flour, plus extra for dusting 100 g/3 1⁄2oz butter, softened
1kg/2 1⁄4 lb fennel bulbs, trimmed 4 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
100 g/31⁄2 oz Gruyere cheese, freshly grated 1 egg, separated salt and pepper


1.Sift the flour and a pinch of salt into a mound on a work surface, make a well in the centre and add 50 g/2 oz of the butter. Knead to incorporate the flour, adding cold water, 1 tablespoon at a time, to make a smooth dough.
2.Shape the dough into aball, wrap incling film and chill in the refrigerator. Meanwhile, melt the remaining butter in a pan, add the fennel and cook over a low heat until softened.
3.Season with salt and remove from the heat. Chop the anchovy fillets and put them, with the Gruyere, egg yolk and fennel in a food processor and process to a puree.
4. Season with salt and pepper to taste. Preheat the oven to 200°C/400°F/Gas Mark 6. Remove the dough from the refrigerator and roll out thinly on a lightly floured surface.
5.Stamp out an even number of rounds using a biscuit cutter or the rim of a glass. Put 1 tablespoon of fennel puree in the centres of half the rounds, place another round ontop and crimp the edges to seal.
6.Brush with lightly beaten egg white, place on a baking sheet and bake for 15 minutes . Serve hot.

Leave a Reply

Your email address will not be published.