https://www.philly.com.au/recipe/mini-pissaladiere/

Back

Mini Pissaladiere

Mini Pissaladiere
15 Mins
Prep time
40 Mins
Cooking time
Serves 8

What you need

  • ¼ cup olive oil
  • 4 onions, thickly sliced
  • 2 tablespoons oregano leaves
  • Salt and freshly ground black pepper, to taste
  • 4 sheets ready rolled puff pastry, thawed
  • 250g PHILADELPHIA Spreadable Cream Cheese
  • 45g can anchovies, cut into slivers
  • 100g pitted Kalamata olives, halved
  • Oregano leaves, for garnish

How to make it

  1. HEAT the oil in a frypan and gently cook the onions and oregano for 20 minutes or until very soft and golden. Season and cool.
  2. CUT each pastry sheet into 4 even squares. Place on paper lined baking trays. Fold in edges to form a 1cm border on each side, pinch pastry to secure at corners then score along the border every 1-2cm.
  3. SPREAD the PHILLY in the centre of each pastry square and top with onions, anchovies and olives. Bake in a hot oven 200°C for 10-15 minutes until pastry is golden and puffed. Place on a serving platter and garnish with oregano. Serve immediately.
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast
Philadelphia Kiwi toast