Feuilleté aux anchois

• 8 anchovy fillets
• 4 black olives, stoned and halved
• 1 egg yolk, beaten

Sift the flour into a large bowl, make a well in the centre and add a pinch of salt and enough water to make a firm dough. Allow to rest for 15 minutes.

Roll out on a floured board into a large square. Cut up the butter and put in the middle and fold over the edges of the pastry so that the butter is completely enclosed. Roll out into a rectangle; if the butter appears, dust with flour.