Onion and Tofutti Puffs
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
1/2 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.