Onion and Tofutti Puffs

by Jo

makes 24

2 sheets puff pastry (thawed)

2 onions, thinly sliced

1 tsp fresh thyme leaves

1 tsp mustard

2 tbsp cup sugar

1 tbsp red wine vinegar

½ cup Tofutti French Onion 'Cream Cheese'

Fresh chives, chopped into 1-2cm pieces

Fry onion and garlic in a little olive oil until caramelised. Add thyme, mustard, sugar and vinegar and continue cooking over a medium heat for bout 20 minutes, or until the mixture has become thick and sticky. Leave to cool.

Preheat oven to 180°C.

You will need 2 mini muffin tins (or bake in two batches).

Cut 12 circles from each pastry sheet. Press into the tins.

Fill each pastry shell with a small spoonful of the onion mixture. Be careful not to overfill.

Bake for 10-15 minutes, or until pastry is golden brown.

The pastry will puff up while cooking and the onion mixture will sit on the top.

When the puffs are cool, top each with a little of the cream 'cheese' and garnish with chives.

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