Anchovy Eclairs

Preparation info

  • 12–15

    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Puff pastry, using 4 oz. flour, etc.
  • 12–15 anchovy fillets


The éclairs should have the appearance of miniature sausage rolls.

Roll out the pastry thinly, cut it into oblong pieces, slightly longer than the anchovy fillets. Enclose an anchovy fillet in each piece, seal the edge folded over with a little milk, sprinkle with cheese, and bake in a hot oven (425°–450° F., Gas 7–8) until nicely browned and crisp.