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Lure your cocktail
party guests to the hors d'oeuvres tray with these cute little
cut-out-pastry "fishes" filled with tasty tuna, anchovies, and Parmesan
cheese. The "fishes" make a perfect conversation starter, but for ease of
preparation, feel free to simply cut the pastry into small squares. I like
to serve the tuna puffs as a "school of fish" nestled in baby curly-leaf
lettuce (the waves) on a sea-blue platter.
1 small can (about 3 ounces) solid light tuna packed in olive oil, well
drained
1 can (2 ounces) anchovy fillets, drained and chopped
1/4 cup mayonnaise
1/8 teaspoon cayenne pepper
2 tablespoons freshly grated Parmesan cheese
One 2-sheet package (about 1 pound) frozen puff pastry, thawed
1 large egg beaten with 1 tablespoon water
Coarsely ground black pepper for garnish (optional)
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