Recipe: Olive Onion Puffs

Credit: Kiki Maraschino

Serve these flaky onion bites as an appetizer or on a salad

These little flaky onion puffs can be made ahead and frozen.

They’re perfect to serve with rosé, or try a few on top of wild greens to give your salad a bit of wow.




Ingredients

•     2 large red onions, sliced

•     2 Tbsp. unsalted butter

•     1 Tbsp. olive oil

•     1/4 cup balsamic vinegar

•     1/2 cup pitted chopped kalamata olives

•     1/2 cup toasted pine nuts or pistachio nuts
 
•     1 Tbsp. chopped fresh thyme

•     1 Tbsp. chopped fresh Italian parsley
   
•     Fresh pepper to taste

•     2 sheets of puff pastry, rolled out to 1/4-inch thickness
 

Instructions

1. In a large skillet, sauté the onions with the butter and oil, stirring until onions soften and begin to brown.
2. Add the balsamic vinegar to the pan and continue to cook on medium heat until the onions are caramelized and thick.
3. Stir in the olives, nuts, thyme and parsley. Add pepper to taste.
4. Cut 2-inch-diameter circles out of the rolled puff pastry. Place a tablespoon of the onion filling in the centre of each pastry circle and pinch the sides closed, leaving the top slightly open and exposed.
5. Transfer to a baking sheet. Chill for 30 minutes.
6. Just before putting the puffs in the oven, brush lightly with a beaten egg wash.
7. Bake in a preheated 425°F oven for about 10 to 15 minutes or until the pastry is golden brown.

Makes 36 puffs.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.