Recipe from Highland Harvest by Theresa Baumgärtner
Slowly braising onions brings out their delicate sweetness, making these little pastries irresistible.
6 small red onions
4 tablespoons olive oil, divided
1 tablespoon honey
Sea salt
Leaves from 1 bunch fresh thyme, divided
1 sheet ready-made butter puff pastry (about 10 ounces / 280 g)
Spelt flour (type 630) or all-purpose flour, for dusting
1 large egg
1 tablespoon whole milk
Freshly grated nutmeg
Freshly ground black pepper
Preheat the oven to 350°F (180°C, convection). Peel and halve the onions lengthwise. Coat the bottom of a large baking dish with 2 tablespoons of the olive oil, then arrange the onion halves cut side up. Drizzle with the remaining olive oil and the honey, and sprinkle with 1 teaspoon salt and half the thyme leaves.
Cover the dish with a lid or foil and bake for about 50 minutes, until the onions are tender.
Meanwhile, roll out the puff pastry on a lightly floured surface and use a glass or pastry cutter to cut out 12 circles, each about 3 inches in diameter. Line a baking sheet with parchment paper.
In a small bowl, whisk together the egg, milk, and a pinch each of nutmeg, salt, and pepper.
Remove the onions from the oven. Brush each pastry circle with the egg mixture, place one onion half (cut side up) in the center, and fold the pastry around it. Twist the pastry on two opposite sides to create a decorative shape.
Arrange the pastries on the prepared baking sheet. Pour the remaining egg mixture over the onions and sprinkle with the rest of the thyme leaves.
Bake the pastries for about 20 minutes, until golden brown. Serve warm.
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