Anchovy pastries | Gourmet Traveller

Ingredients

• 60 ml olive oil (¼ cup)
• 1 onion, thinly sliced
• 10 Ortiz anchovies, drained and halved lengthways (see note)
• For deep-frying: vegetable oil
• Olive oil pastry
• 150 gm plain flour, sieved (1 cup)
• 30 ml extra-virgin olive oil
• Olive tapenade
• 100 gm black olives, pitted, coarsely chopped
• 2 Ortiz anchovy fillets, coarsely chopped (see note)
• ½ tsp salted capers, rinsed
• 1 garlic clove, finely chopped
• 50 ml olive oil