INGREDIENTS:

• 15ml olive oil
• 60g butter
• 3 medium-sized brown onions (450g), halved and thinly sliced
• 2 cloves garlic, crushed
• 1 bay leaf
• 3 sprigs fresh thyme
• 60ml coarsely chopped fresh flat-leaf parsley
• 8 anchovy fillets, drained, chopped finely
• 30ml coarsely chopped seeded kalamata olives
• 190ml (110g) self-raising flour
• 190ml (110g) plain flour
• 185ml buttermilk

METHOD:

Heat oil and half the butter in a large frying pan. Cook the onion, garlic, bay leaf and thyme, stirring occasionally, for about 20 minutes or until the onion caramelises. Discard the bay leaf and thyme. Stir in the parsley, anchovy and olives.

Meanwhile, blend or process the flour and remaining butter until the mixture resembles fine breadcrumbs. Add buttermilk and process until the ingredients just come together. Knead the dough on lightly floured surface until smooth.

Preheat the oven to 190C. Oil two oven trays.

Divide the dough into six pieces. Roll each piece of dough on a floured surface into 14cm squares. Fold edges over to form 1cm borders.

Place squares on prepared trays then spread heaped tablespoons of the onion mixture on each square. Bake for 15 minutes or until the pastry browns lightly.

SERVES: Six

TIME: About 45 minutes