Petits Pates A La Provencale

Ingredients
1 quantity Shortcrust Pastry
8 Anchovy Fillets finely chopped
1 small Onion finely chopped
1 clove Garlic finely chopped
2-4 tablespoons Olive Oil
2 tablespoons finely chopped Parsley
1/2 lb cooked Ham or Veal finely chopped
1-2 Egg Yolks
Salt
Freshly ground Black Pepper

Method
Prepare shortcrust pastry; cut 24 small circles of dough with a biscuit cutter or the top of a glass. Pound the finely chopped anchovy fillets, onion and garlic to a smooth paste in a mortar with olive oil. Blend in finely chopped parsley, ham or veal, and 1 or 2 egg yolks. Mixture must not be too wet. Season to taste with salt and freshly ground black pepper. Place 1 tablespoon of this mixture in the centre of each of the 12 pastry rounds, wet the edges of the dough and cover with remaining pastry rounds, pressing the edges well together. Brush with egg yolk and bake in a moderate oven (375 degrees, Mark 4) for about 20 minutes, or until the crust is golden. Makes 12.

Remarks
Appeared on menu: "Petits Pates a la Provencale $3.20 (Homemade pastries filled with bacon, anchovies and eggs)"