Description
Flaky puff pastry filled with salty halloumi cheese and sweet caramelised onions, these pastries are perfect for brunch, snacks, or entertaining guests.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 200g halloumi cheese, grated or crumbled
- 2 large brown onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves (optional)
- Salt and pepper, to taste
- 1 egg, beaten (for sealing and brushing)
Instructions
- Preheat oven to 200°C (392°F) and line a baking tray with parchment paper.
- Heat olive oil and butter in a pan over low heat. Add onions, a pinch of salt, and cook for 25–30 minutes until golden and caramelised. Let cool.
- Mix the cooled onions with grated halloumi and thyme.
- Roll out puff pastry and cut each sheet into 4 squares.
- Spoon filling onto one corner of each square, fold into triangles, and press edges with a fork to seal.
- Brush tops with beaten egg.
- Bake for 18–22 minutes until golden and puffed.
- Cool slightly on a wire rack before serving.
Notes
- Don’t skip the slow caramelisation of onions—it’s key for deep flavor.
- Use parchment to prevent sticking and ensure even baking.
- Add sesame or nigella seeds on top for extra crunch.