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.