Caramelised Onion & Cheese Puff
Sweet caramelised onions, cinnamon and melty mozzarella sealed into golden puff pockets — the contrast of sweet onion jam against flaky pastry is restaurant-grade.
Per serving
Ingredients
- 400 gHome puff pastry, rolled and cut
- 4 tbspSugar
- 1 cupOnion, finely chopped
- a pinchSalt
- 1/2 tspCinnamon powder
- 1/4 cupMozzarella cheese, grated
- 1 tbspMilk, to brush
Method
- 1
In a non-stick pan heat the sugar dry on medium heat, stirring constantly, until it melts and turns deep amber.
- 2
As soon as it changes colour, add the chopped onion and sauté — the caramel will seize at first, then loosen as the onion releases moisture. Cook 4 to 5 minutes until the onion is soft and jammy.
- 3
Turn off the heat. Stir in the salt and cinnamon powder.
- 4
Let the mixture cool fully, then stir in the grated mozzarella cheese.
- 5
Roll the chilled puff pastry to 4 mm and cut into 4-inch squares. Place a tablespoon of filling in the centre of each, fold into a triangle, seal the edges with a fork.
- 6
Brush with milk, place on a parchment-lined tray, and bake in a preheated 220°C convection oven for 12 to 15 minutes until deep golden and puffed.