- 500g (1 lb) pack ready-made puff pastry, thawed if frozen
- Flour, for dusting
- 1 egg, beaten
- 30g (1 oz) butter
- 1 large red onion, thinly sliced
- 2tsp Tate & Lyle Dark Soft Brown Sugar
- 1tsp balsamic vinegar
- 12 baby plum or cherry tomatoes, halved
- 100g (4 oz) feta cheese, crumbled
- 2tbsp chopped fresh chives or parsley
- Freshly ground black pepper
- Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.
- Roll out the puff pastry on a lightly floured surface into a rectangle measuring about 40cm x 20cm. Trim all the edges with a sharp knife (this will help give a good rise), then cut into 6 equal rectangles. Place onto lightly greased baking sheets.
- On each rectangle, score a border 1cm from the edge, all the way round, taking care not to cut right through the pastry. Brush the border with beaten egg. Keep chilled while you make the filling.
- Melt the butter in a large frying pan and cook the red onion until soft, about 4-5 minutes. Add the Tate & Lyle dark soft brown sugar and balsamic vinegar and cook for another minute or so. Stir in the tomatoes.
- Spoon the onion and tomato mixture onto the centre of each pastry rectangle. Bake for 20-25 minutes until risen and golden brown. Serve, sprinkled with feta cheese, chopped fresh chives or parsley and freshly ground black pepper.
Preparation time: 20 mins
Cook’s tip: If you’re making these for a buffet, make in advance, then warm them through just before serving.