Red Onion and Goat’s Cheese Pastries


A dense, creamy filling perfectly compliments this light puffed pastry.

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    2 tbspOlive Oil
    2 lbRed Onion
    4 tbsp4 tsp dried Thyme, fresh
    2 tspBalsamic Vinegar
    12 Frozen Puff Pastry
    1 cupGoat Cheese, cubed
    2 Eggs, beaten
    Salt And Freshly Ground Pepper
    Thyme, for garnish
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      1. Heat the olive oil in a large, heavy frying pan, add the sliced red onions and cook over medium heat for about 10 minutes, stirring occasionally with a wooden spoon to prevent them from browning.
      2. Add the thyme, seasoning and balsamic vinegar, and cook the onions for a further 5 minutes. Remove frying pan from the heat and leave to cool.
      3. Preheat the oven to 425 F. Unroll the puff pastry and remove the middle round portion to create a pocket.
      4. Place the pastry rounds on a dampened baking sheet.
      5. Divide the onions among the pastry rounds and top with the cubes of Salerno Goat Cheese.
      6. Bake for 25-30 minutes, until golden. Garnish with fresh thyme.



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