Palmiers Two Ways

Puff Pastry

• 200 g unsalted butter, diced (1-2 cm) then frozen for 30 minutes
• 200 g plain flour, plus extra for dusting
• 90 g water, ice cold
• ½ tsp fine sea salt

Anchovy Filling

• 12 anchovy fillets, in oil, drained (drained weight approx. 40 g)
• 2 garlic cloves
• 6 sprigs fresh parsley, leaves only
• ½ tsp dried chilli flakes
• 40 g extra virgin olive oil

Olive and Rosemary Filling

• 125 g pitted black olives
• 2 garlic cloves
• 2 sprigs fresh rosemary, leaves only, finely chopped
• 30 g extra virgin olive oil
• 1 pinch fine sea salt
• 2 pinches ground black pepper