Name: Mini pissaladières
Cook time: 40 min
Total time: 1 h
Yield: Makes about 30
Cuisine: French
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 anchovy drained and halved lengthways

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Mini pissaladières

Mini pissaladières

Mary Cadogan

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Makes about 30

More effort

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.11 ratingsRate

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

Easily doubled

Easily halved

Freezable (uncooked )

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Ingredients

Nutrition

Units:

MetricUS

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 anchovy

drained and halved lengthways

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Nutrition: per serving

kcal72
fat5g
saturates1g
carbs6g
sugars1g
fibre1g
protein1g
salt0.28g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, December 2007

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A star rating of 4.5 out of 5.11 ratings

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