These are among the easiest savories to make. All you need are good-quality puff pastry and a jar of anchovy fillets in oil. Even people who do not like the flavor— or the look—of anchovies will enjoy these little savory puffs. Called éclairs probably because the term sounds elegant, they would make a lovely hors d’oeuvre. But in an Edwardian house at Christmastime, they are more properly served at the end of the meal, after the pudding.