Brindisa Bellota 75% Iberico Ham Kit
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READY IN
50 mins
COOKING TIME
35 mins
PREP TIME
15 mins
SERVES
32 tapas
ingredients
- 450g onions, finely diced
- 50ml Brindisa Arbequina Olive Oil + drizzle
IN STOCK - 2 tsp Catalan oregano with flowers
IN STOCK - Several grinds black pepper
- Pinch of cinnamon
- 1 sheet all butter puff pastry (about 350g)
- 78g Ortiz anchovy pieces, drained
IN STOCK - 1/2 jar Brindisa Empletre Black Olives (180g), pitted and halved
IN STOCK METHOD
- Place the onions in a heavy pan over a moderate heat. Cook very slowly in the olive oil, stirring regularly, until a light golden brown. This can easily take an hour or more. At the end of cooking stir in the oregano, black pepper and cinnamon.
- Roll out the pastry into a sheet 25cm x 33cm in size. Blind bake on a lined baking tray at 200°C for approximately 15 minutes – until the pastry is no longer translucent.
- Spread the onion mixture evenly across the pastry and drizzle with olive oil.
- Bake for 20 minutes until the onions just start to brown at the edges.
- Remove for the oven, lay the anchovy fillets across the top and distribute the olives.
- Serve warm or at room temperature.
ingredients
- 450g onions, finely diced
- 50ml Brindisa Arbequina Olive Oil + drizzle
IN STOCK - 2 tsp Catalan oregano with flowers
IN STOCK - Several grinds black pepper
- Pinch of cinnamon
- 1 sheet all butter puff pastry (about 350g)
- 78g Ortiz anchovy pieces, drained
IN STOCK - 1/2 jar Brindisa Empletre Black Olives (180g), pitted and halved
IN STOCK 
