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

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.



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