Family friendly

Open tomato and caramelised onion pies

Name: Open tomato and caramelised onion pies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 20
Ingredients: 1 tablespoon olive oil; 1 large onion, thinly sliced; 1 teaspoon balsamic vinegar; 1 teaspoon caster sugar; 3 sheets frozen puff pastry, thawed; 2 eggs; 100ml light thickened cream; 1 punnet cherry tomatoes, halved; 2 tablespoons grated parmesan

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by delicious. team

delicious. team

Oct 02, 2015

By Mandy Biffin.

1 tablespoon olive oil
1 large onion, thinly sliced
1 teaspoon balsamic vinegar
1 teaspoon caster sugar
3 sheets frozen puff pastry, thawed
2 eggs
100ml light thickened cream
1 punnet cherry tomatoes, halved
2 tablespoons grated parmesan

Method

1.

Preheat oven to 200°C and grease two 12-hole muffin pans.
2.

Heat oil in a heavy-based frypan over medium-low heat, add onion and cook for 20 minutes, stirring occasionally. Add vinegar and sugar and cook for a further 5-10 minutes until soft and caramelised.
3.

Cut 20 rounds from pastry using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides.
4.

Whisk eggs and cream together. Place 1 teaspoon each of onion and egg mixture on each pie. Top with a tomato half and some parmesan. Bake for 15-20 minutes until golden. Cool slightly, then turn out.