Lemon and Cheese Savouries
Ingredients:
1/2 jar Lemon Caramelised Onion
2 sheets puff pastry, thawed but still cold
1 large egg, beaten
2 tablespoons whole grain mustard
⅓ cup finely grated Gruyère cheese
Method
Unfold the thawed puff pastry on a lightly floured work surface.
Roll out the pastry to 1 cm thick.
Use a 3 1/2 cm round cookie cutter to cut circles out of the pastry. Two sheets should produce at least 24 pastry rounds.
I used a Pasta Cutter round circle.
Brush each round lightly with beaten egg.
Top 12 of the pastry rounds with a tiny smear of mustard.
Top the mustard with about 1 teaspoon Lemon Caramelized Onions and ½ teaspoon grated cheese.
Carefully place the remaining pastry puffs on top of the onion and cheese mixture, brushed egg side down. Pinch ends closed with your fingers, then press with the tines of a fork to securely press the pastry together.
Place a rack in the upper third of the oven and preheat oven to 185 deg C.
Place pastry bites on an oven tray lined with baking paper and brush lightly with egg.
Prick the top of each pastry with the tines of a fork.
Bake for 12 to 15 minutes, or until puffed and golden brown.
Remove from the oven and allow to cool for at least 15 minutes before serving.
