Mini pissaladières

Mini pissaladières

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(11 ratings)

Prep: 20 mins Cook: 40 mins

More effort

Makes about 30

Leave the stress behind and make these mini bites the day before your party. A great canapé to impress guests

Nutrition and extra info

  • uncooked
  • Easily doubled / halved

Nutrition: per serving

  • kcal72
  • fat5g
  • saturates1g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein1g
  • salt0.28g


  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp dried herbes de Provence
  • 375g pack ready-rolled puff pastry
  • 100g pitted black olives, halved
  • few sundried tomatoes, chopped
  • 50g can anchovy, drained and halved lengthways



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…


  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.

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Comments, questions and tips

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18th Oct, 2015
These were such a hit! Delicious combination of sweet and salty. I prepped everything in advance, even cut the pastry in squares and kept them covered in the fridge. Baked them during the party and served straight away, and that's really when they're the best!
29th Aug, 2009
I fancy making these for my Husband's 40th party guests - can you eat them cold or must they be hot out of the oven?
3rd Jan, 2009
Absolutely wonderful! Fiddly to do but well worth it. Be sure to use anchovies that have been preserved in oil - not brine or too salty. I added bits of black olive AND sun-dried tomato to them and the flavour is fabulous.
1st Jan, 2009
Made a batch of these for a drinks party and they went down a storm! Scoring the pastry doesn't take long and is well worth it. Have to agree with Jo about the onion mixture. I had a couple of spoonsful left and ate it stright out of the pan - delish!!!
30th Dec, 2008
I must mention the onion mixture on these - I could have eaten just that it was so tasty! I made these for a party but ended up with a lot more than 30 so I don't know what I did! I did as suggested above and scored around each pastry and that worked brilliantly. I did run out of anchovies and so added some stilton on the rest and they were very popular too. Perfect party food.
26th Dec, 2008
Very easy to make and so tasty! Used a bottle stopper to score the pastry and it worked a treat. Also used red onion for a sweeter taste. Will make these again!
11th Dec, 2008
made these for a cocktail party and they were a huge hit. as others said, the filling fell off a couple of them but i tired the scoring and it worked perfectly! i didnt find it fiddly at all, very easy for a great result
10th Dec, 2008
Scoring definately works - to make it quicker and less fiddly, I gently pressed in a small round pasty cutter..
21st Nov, 2008
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.
4th Oct, 2008
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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