Allumettes (Fish Pastry Sticks)

Ingredients

• 1 batch half-puff pastry (demi-feuilletage) or puff pastry scraps
• to taste fish farce (any type)
• pinch cayenne pepper

Instructions

1. Cut the demi-feuilletage (half-puff pastry) or puff pastry scraps into rectangles measuring 7 centimeters in length, 2.5 centimeters in width, and 7 to 8 millimeters in thickness.
2. Coat each rectangle lightly with a thin layer of fish farce of your choice, seasoned with a pinch of cayenne pepper.
3. Bake in a gentle (low) oven until golden and crisp.
4. The specific type of fish farce used determines the name and character of the allumettes.