Mini Onion Pithiviers

Mini Onion Pithiviers A

It’s been a while since I’ve done a savoury recipe, must be starting to think I survive on sugar! Funnily enough, this is a savoury interpretation of a classic sweet bake. These pastry parcels filled with soft, tasty onion are the perfect canape, suitable for veggies and meat-eaters alike – they also freeze well.


Mini Onion Pithiviers

Makes 25

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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 200g onion, halved and in 5mm slices
  • 4 sprigs fresh thyme
  • 1 garlic clove
  • salt and pepper, to taste
  • eggwash, to seal and glaze
  • 500g rough puff or puff pastry

Method

Make the filling: heat the oil and butter in a heavy-based saucepan over a medium heat. Add the sliced onion and reduce the heat to low. Cook the onion, stirring from time to time, for about ten minutes. Add the thyme, garlic and seasoning and cook for another 15 minutes (still stirring occasionally) until the onion is soft and translucent. If the onion starts to catch, stir in a tablespoon of hot water every now and then. Transfer the cooked filling to plate, spreading flat and leave to cool.

Make the pithiviers: on a floured surface, roll the pastry to 2mm thick (it might be easier to roll the pastry in two halves) and use a 6cm fluted round cutter to cut 50 circles from the pastry. Divide half of the circles between two baking trays lined with non-stick baking paper; these will be the bases. Use a sharp knife to score a criss-cross pattern on the remaining circles; these will be the tops.

Brush each of the bases lightly with the eggwash then place half a teaspoon of the cooled onion filling in the centre of each. Carefully cover with the tops, pressing around the edges to create a seal. Poke a hole or slit in the top of each pithivier to allow steam to escape. Chill the pithiviers before baking, in this time preheat the oven to 190°C (180°C fan)/375°F/gas mark 5.

Just before baking, brush the chilled pithiviers with the eggwash then bake in the preheated oven for 20-25 minutes, until risen and golden. Leave to cool for a few minutes on the baking trays before serving warm or cold.

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