Once they were done I was so desperate to try one that I burned the roof of my mouth, but it was worth it as they were very delicious, and Paul agreed, polishing off two each.
So I’m thinking of doing some mini versions as canapés for a party I’m having in a couple of weeks, and I’m going to try different but simple flavour combinations such as cherry tomato, black olives, basil and feta. Yum yum!
Ingredients (Makes four)
2 tbsp olive oil for frying
2 medium-sized red onions
1 garlic glove, sliced
2 tsp dried thyme (or 1 tbsp fresh)
1 tbsp white wine vinegar
1 tsp soft brown sugar
Ready rolled puff pastry
Large piece of brie
Preheat oven to 200 degrees. Roll out pastry and cut into even squares. Score a 2cm border on the inside of each piece with a sharp knife and place onto a baking tray.
Meanwhile, heat the oil in a large frying pan. Fry the onions on a medium heat for a few minutes. Add the garlic and thyme and cook for five minutes.
Stir in the white wine vinegar and sugar, season, and cook for a further five minutes on a low heat until caramelised.
Put the onions onto the pastry, keeping within the borders, and add slices of brie and a few extra sprinkles of thyme. Bake in the oven for about 15 minutes until the pastry is golden and risen.