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Pissaladière

Pissaladière

Makes 30 cocktail nibbles or 12 entrée portions

500g Paneton Flaky Puff Pastry , thawed

5 medium onions, finely sliced

1 Tbsp fresh thyme leaves

Romulo Extra Virgin Olive Oil  (for frying)

1 Tbsp butter (for frying)

3 x 47.5g tins of Ortiz Anchovies in Oil , drained

30 pitted Salvagno Pitted Olives in Oil

Heat the olive oil and butter in a large frying pan and gently fry onions and thyme until soft and golden (20-30 minutes). Set aside to cool.

Roll out puff pastry to form a 24 cm x 40 cm rectangle.  You can do this between two sheets of baking paper or cling film to avoid having to add extra flour.  Mark an indentation 2 cm in from the edge of the pastry with the back of a small knife (take care not to cut through the pastry).  Spread the pastry with the onion mixture and make a lattice with the anchovies, place an olive in the middle of each square.

Pre-heat oven to 180C.  Cook in pre-heated oven for 20-25 minutes until golden.  Cut into slices and serve.  

Sabato


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