Anchovy and onion pastries with tapenade and bresaola recipe

Ingredients

• 30 gm butter, coarsely chopped
• 1 tbsp olive oil
• 1½ onions, finely diced
• 2 garlic cloves, finely chopped
• 2 tsp thyme
• 5 anchovy fillets in oil, drained
• 2 375gm sheets butter puff pastry (see note)
• For dusting: plain flour
• To serve: thinly sliced bresaola
• Tapenade
• 250 gm pitted Kalamata olives
• 80 ml olive oil (1/3 cup)
• 20 gm salted capers, rinsed
• ½ cup (firmly packed) flat-leaf parsley
• 1 tbsp thyme leaves
• 3 anchovy fillets in oil, drained
• 2 garlic cloves
• Finely grated rind and juice of 1 lemon