Pissaladiere spirals Ingredients45ml (3 tbsp) olive oil3-4 large onions, finely sliced30ml (2 tbsp) sugar400g ready-made butter puff pastry12 anchovies, chopped16 black olives, pitted and slicedBlack pepper1 egg, lightly beatenMethodIn a large pan, heat the oil and gently cook the onions till very soft. Add sugar and cook till caramelised. Set aside to cool completely. Preheat the oven to 220C. On a lightly floured surface, roll out the pastry into a rectangle 30 x 20cm. Spread with the cooled onion mixture, then sprinkle over the anchovies and olives.Roll up from the long end. Using a very sharp knife, cut into 3cm slices and place on a baking tray sprayed with cooking spray. Brush lightly with egg, ensuring the pastry is completely covered, and bake for 15-20 minutes until cooked through. Serve warm. Makes 12-14..