Red Onion and Goat’s Cheese Pastries


2 tbs olive oil
2 lbs red onions, sliced
4 tbs fresh thyme
2 tbs balsamic vinegar
1 lb frozen puff pastry, thawed
1 cup goat cheese, cubed
2 eggs, beaten
kosher salt and black pepper to taste
fresh thyme sprigs for garnish
mixed salad leaves and cherry tomatoes to serve


  • Heat the olive oil in a large frying pan.
  • Add the sliced red onions and cook over a gentle heat for about 10 minutes, or until softened. Do not brown.
  • Add the thyme, seasoning and balsamic vinegar and cook the onions for a further 5 minutes.
  • Remove the frying pan from the heat and leave to cool.
  • Preheat the oven to 425 degrees.
  • Unroll the puff pastry and using a 6 inch plate as a guide, cut out 8 equal rounds.
  • Place the pastry rounds on a dampened baking sheets and using the point of a sharp knife score a border, 3/4 inch inside the edge of each round.
  • Divide the onions among the pastry rounds and top with the cubes of goat’s cheese.
  • Brush the edge of each round with beaten egg and bake for 25-30 minutes or until golden.
  • Garnish with the fresh thyme, and serve with salad leaves and tomatoes.




35 min


25 min


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