Servings: 24 Twists
Ingredients
- 4 × 320g sheets ready-rolled all-butter puff pastry
- 6 large brown onions approximately 900g, thinly sliced
- 40 g unsalted butter
- 2 tbsp olive oil
- 2 tsp red wine vinegar to confirm
- Soft brown sugar quantity to confirm
- 2 tsp Dijon mustard
- 4 tsp fresh thyme leaves
- 360 –400g mature Cheddar finely grated
- 2 large eggs beaten
- Finely grated Parmesan for sprinkling (quantity to confirm)
- A small pinch of salt
- Freshly ground black pepper
Instructions
Caramelise the onions
- Melt the butter with the olive oil in a large, wide frying pan over a low-medium heat. Add the sliced onions and a small pinch of salt. Cook gently for 35–45 minutes, stirring regularly, until deeply golden, soft and caramelised.
Finish the filling
- Stir in the red wine vinegar, soft brown sugar, thyme leaves and a generous grinding of black pepper. Cook for another minute or two until the onions are glossy and any excess moisture has evaporated. Transfer to a shallow dish and leave to cool completely.
- Prepare the oven and trays
- Preheat the oven to 190°C fan (210°C conventional). Line two large baking trays with baking parchment. Keep the puff pastry refrigerated until you're ready to assemble the twists.
Layer the filling
- Unroll the first pastry sheet onto its parchment and spread with 1 tsp Dijon mustard, leaving a narrow border. Spoon over half the cooled onion mixture, spreading it into an even layer. Scatter over half the grated mature Cheddar.
Sandwich the pastry
- Place a second sheet of puff pastry directly on top, then gently press the edges together to enclose the filling.
Cut and twist
- Using a pizza cutter or sharp knife, cut the pastry sandwich into approximately 12 long strips. Carefully twist each strip two or three times and arrange on the prepared baking trays, leaving enough space for the pastry to puff.
Repeat
- Repeat with the remaining two pastry sheets, mustard, caramelised onions and Cheddar to make approximately 24 twists in total.
Add the finishing touches
- Brush the exposed pastry with beaten egg and sprinkle with finely grated Parmesan. If the pastry has softened during assembly, chill the shaped twists for 10–15 minutes before baking.
Bake until golden
- Bake for approximately 20–25 minutes per batch, until puffed, deeply golden and crisp underneath. Rotate the trays if necessary for even colouring.
Serve
- Leave the twists to rest on their trays for about 5 minutes before transferring to a serving platter. Serve warm, while the pastry is at its crispiest.
Notes
Take your time with the onions. Slowly caramelising them develops their sweetness. Make sure the mixture isn't too wet, otherwise the pastry can become soggy.
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