Pissaladière palmiers
Makes: 60
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Pissaladière palmiers
Slow-cooked onions are wilted down to a gorgeous jammy marmalade, then finely chopped olives and Worcestershire sauce are added to make the perfect flavoursome filling for these simple yet impressive pastry canapés
Makes: 60
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
43Kcal
Fat
2gr
Saturates
1gr
Carbs
4gr
Sugars
1gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 20g butter
- 600g red onion, finely sliced
- 2 tbsp brown or white sugar
- 4 tbsp Worcestershire sauce* or Henderson's Relish
- 40g pitted olives
- plain flour, to dust
- 1 x 500g block puff pastry
Step by step
Get ahead
Prepare to the end of step 5 the day before. Keep in the fridge until ready to bake. The sliced but uncooked palmiers can be frozen; bake direct from the freezer, adding an extra 3-4 minutes to the cooking time.
- Heat the butter in a large saucepan and add the onions and sugar with a pinch of salt, then cook down gently for 30 minutes, stirring occasionally, until softened and starting to caramelise.
- Add the Worcestershire sauce (or Henderson’s Relish) and cook for a further 5 minutes. Set aside to cool.
- Finely chop the black olives almost to a paste-like consistency and then stir into the onions.
- On a floured surface, cut the block of pastry in half. Roll out one piece to a rectangle about 20cm x 35cm. Spread the surface with half of the onion mixture, making sure you go right to the edges.
- Starting from one long side of pastry, roll up tightly until you get to the centre and then repeat with the other side so the rolls meet in the middle. Place in the fridge to chill for 20 minutes. If you are short on time, pop them in the freezer for 10 minutes to make them easier to slice. Repeat with the other half of pastry and filling.
-
Preheat the oven to 200°C, fan 180°C, gas 6. Line 2-3 large baking trays with baking paper. Slice the pastry rolls into 1cm-thick slices and arrange on the prepared baking trays, leaving a gap in between for the pastry to expand. Bake for 20-22 minutes until golden and puffed. Serve warm.
*Use Henderson’s Relish, not Worcestershire sauce, if vegetarian (the latter contains anchovies).
