Method

Make ahead starter - Makes 8

Heat oven to 210C.

Place onion wedges in a small oven pan, drizzle with olive oil
and season with salt and pepper. Bake for 10 minutes, tossing once during cooking. Remove to cool a little.

Line two oven trays with non-stick baking paper. Use a 10cm pastry cutter to cut circles from each pastry sheet -  place circles on prepared tray.

Arrange a small mound of onion wedges in the centre of each pastry circle, leaving with edges free of topping so that pastry can puff when cooked.

Bake for 15 to 20 minutes or until pastry edges are puffed and golden brown.

Top onion pastries with a few thyme leaves and a wedge of blue cheese and serve warm.


All recipes ©copyright Julie Le Clerc, Taking Tea in the Medina (Penguin 2006)