Cheese and Onion Pasty

Ingredients for 4 servings:

• 1 pc. puff pastry from the refrigerated section (approx. 300 g)
• 500 g grated cheese, to taste, e.g. Cheddar
• 4 m.-sized onion(s)
• 1 tbsp margarine
• 1 tsp olive oil, good quality
• 1 tsp, heaped thyme, fresh
• 1 tsp black pepper, freshly ground
• 1 tsp caraway seeds, freshly ground
• 1 tsp parsley, dried
• 1 tsp, leveled salt
• 1 egg yolk
• 3 tbsp milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Puff pastry parcels with onions and cheese, a classic from England

Peel and slice the onions, melt the margarine and olive oil in a small saucepan over medium heat, add the onions and stir. Season with salt, pepper, caraway, parsley, and thyme, stir again, cover the pan, and simmer the onions over medium heat for about 15 minutes, stirring occasionally. Then let the onion mixture cool. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Grate the cheese. Mix the egg yolk with the milk. Remove the puff pastry from the refrigerator, roll it out, and brush with the egg yolk and milk mixture. Divide the puff pastry rectangle crosswise into four pieces. Mix the grated cheese with the cooled onion mixture. Place the onion and cheese mixture in the center of each of the top halves of the four puff pastry pieces, taking care not to overfill! Leave 1.5-2 cm of space around the mixture. Fold the bottoms of the four puff pastry sheets over the top half with the filling, press the edges together, and use a fork to press the three overlapping sides together, creating a pattern on three edges. If desired, carefully draw a pattern on the top of the puff pastry pieces with a knife. Brush the puff pastry parcels with the remaining egg and milk mixture. You can also freeze the puff pastry parcels at this point; they’re great for baking, for example, when guests come. Otherwise, place the puff pastry parcels on a baking sheet in an oven preheated to 200°C (400°F) and bake for 10-15 minutes, until golden brown. Best enjoyed warm!