Makes: 24
Caramelised onion mixture can be precooked and refrigerated ahead of time.
Ingredients:
- 2 sheets butter puff pastry, thawed
- 10g Australian butter
- 2 tspns olive oil
- 1 large onion, sliced
- 1 tblspn brown sugar
- 2 tblspns balsamic vinegar
- 1/4 cup walnuts, roughly chopped
- 150g King Island Dairy Endeavour Blue, crumbled
- 1/3 cup Australian cream
- 2 egg yolks
- freshly ground black pepper, to taste
Method:
- 1. Cut each pastry sheet into 12 rectangles and line 24 buttered mini muffin pans.
- 2. Heat butter and oil in a frying pan over medium heat and cook onion for 10-15 minutes until softened.
- 3. Add sugar and vinegar and cook for a further five minutes or until the onions are very soft and most of the liquid has evaporated. Cool slightly.
- 4. Divide onion mixture between 24 pastry cases. Sprinkle with walnuts and crumbled King Island Dairy Endeavour Blue Cheese.
- 5. Combine cream, egg yolks and pepper and pour evenly over onion mixture.
- 6. Bake at 190C for 15 minutes or until golden and custard has set. Serve warm.
