|Prep Time: 20” |
Cook Time: 20”@200C
1: Fry 6 red onions, sliced in 2 tbsp olive oil over a medium heat, stirring occasionally, till caramelized and brown (15 min). Stir in 1 tsp brown sugar and 1 tsp balsamic vinegar. Cool.
2: Heat small pan till very hot, switch off and put in 2 tbsp pine nuts and stir continuously to toast pine nuts.
3: Add pine nuts to red onion mixture, 2 tbsp crumbled feta cheese, 1 tbsp sultanas, 1 tbsp capers. Season with salt and pepper to taste.
4: Cook vol au vents / puff pastry according to packet instructions and spoon mixture in when hot.
5: START FORM
Roll out pastry sheets, place mixture in centre, leaving a margin all around, season with salt & pepper. Bake for 20 mins at 200 degrees C until golden and pastry has risen at edges. Sprinkle with freshly chopped sage or oregano sprigs
|6 red onions, sliced lengthwise,|
2 tbsp olive oil
1 tsp brown sugar
1 tsp balsamic vinegar
2 tbsp pine nuts
2 tbsp feta cheese
1 tbsp sultanas
1 tbsp capers, rinsed
Salt & pepper to taste.
12 medium vol au vents / 6 large
START FORM :
2 ready made puff pastry sheets
Salt & pepper
Sage or oregano herbs