Little pastries with red onion, parsnip and thyme

Add Spanish fuet for meat option.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven on 200 degrees Celsius.

Step 2

Cut the red onions aesthectically and add to a skillet with browned butter. Brown the onions on low medium until browned on both sides. Add salt, pepper, honey and apple cider vinegar to caramelize.

Step 3

Defreeze the puff pastry and cut half into the sides and bend over the sizes. Put them on a baking tray.

Step 4

Slice the parsnip in small slices with a cheese slicer. Bake into olive oil, blush off with white wine, reduce and add a bit of honey to caramelize.

Step 5

Bake the Spanish fuet into small pieces until slightly browned.

Step 6

Fill up the puff pastry with parsnip, red onion and fuet. Brush some of the leftover oil on the sides of the puff pastry. Bake in oven for 25 minutes. Bake to 17 minutes if you want freeze it in.

Step 7

Serve freshly out of the oven with fresh thyme and grated cheese.