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6 ratings

Recipe by Mary Cadogan

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1. Heat the oil in a large, wide pan, then fry the onions for 20 mins until softened and lightly golden, stirring occasionally. Stir in the garlic, vinegar, herbs, salt and pepper, then cook for a few mins more. Leave to cool.
2. Heat oven to 220C/fan 200C/gas 7. Unroll the pastry and cut into 4cm squares. Put on a large baking sheet, a little apart, then spoon a little onion mix onto each. Top with half an olive or piece of sundried tomato and a strip of anchovy. Bake for 10-12 mins until puffed up and golden.

Per serving

72 kcalories, protein 1g, carbohydrate 6g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.28 g

Latest comments and suggestions

• Michael

  31 December 2007

  Michael rated and commented on this recipe

  

  My Christmas party guests just couldn't get enough of these. The combination of flavours, especially the saltiness of the anchovies, provided the perfect accompaniment to "numerous beverages"."

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• woolmouth

  27 March 2008

  woolmouth rated this recipe

  

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• doragibraltar

  19 April 2008

  doragibraltar rated and commented on this recipe

  

  I made these and they were a huge hit at parties. I made a batch and then froze them uncooked so I could take out and cook as many as I needed at any one time. I also used red onions as I for the flavour and colour.

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• ilovefood

  19 April 2008

  ilovefood commented on this recipe

  these were a huge hit at my party even for the olive haters!

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• helenmary

  24 June 2008

  helenmary commented on this recipe

  These tasted delicious, but I found even after I pricked the pastry it rose up during cooking and the filling fell off.

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• lindsey martin

  27 August 2008

  lindsey martin rated and commented on this recipe

  

  very fiddly but worth it. used mix of sundried toms and olives which gave good contrast. be warned - takes much longer than twenty minutes. advice ref freezing is good so they can be prepared without a guest deadline looming.

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• knickers

  02 September 2008

  knickers commented on this recipe

  these are fab , everyone loved them ! so easy and freeze really well.

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• Sarah

  04 October 2008

  Sarah rated and commented on this recipe

  

  Very enjoyable - especially the anchovies. However as someone said, the pastry rose and the filling fell off some of them (much to the delight of my resident tasters!) so would appreciate further tips to avoid this.

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• AlexHakes

  21 November 2008

  AlexHakes rated and commented on this recipe

  

  Delicious. If you score carefully round the edge it stops the inside rising and keeps the filling in place. A bit fiddly but worth it.

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Ingredients

• 3 tbsp olive oil
• 4 onions , thinly sliced
• 2 garlic cloves , chopped
• 2 tsp balsamic vinegar
• 1 tsp dried herbes de Provence
• 375g pack ready-rolled puff pastry
• 100g pitted black olives , halved
• few sundried tomatoes , chopped
• 50g can anchovies , drained and halved lengthways

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Difficulty and servings

Makes about 30

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Uncooked

Ingredients

• 3 tbsp olive oil
• 4 onions , thinly sliced
• 2 garlic cloves , chopped
• 2 tsp balsamic vinegar
• 1 tsp dried herbes de Provence
• 375g pack ready-rolled puff pastry
• 100g pitted black olives , halved
• few sundried tomatoes , chopped
• 50g can anchovies , drained and halved lengthways

Per serving

72 kcalories, protein 1g, carbohydrate 6g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.28 g

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