Ingredients
Makes 12
Prep: 35 mins
Bake: 8-10 mins
Red onion marmalade
· 2 tbsp vegetable oil
· 3 medium red onions, sliced
· 1 tbsp soft brown sugar
· 2 tbsp balsamic vinegar
· 1 tsp fresh thyme, chopped
· Salt & pepper
Pastry
· 3 sheets of filo pastry
· 100g butter, melted
Filling
· 300g crumbly goat's cheese
· 80g walnuts, chopped
· 3 tbsp honey
Salad dressing
· 2 tbsp lemon juice
· ½ tsp dijon mustard
· 60ml olive oil
· ½ scallion, chopped
· Salt & Pepper
Method
· To make the red onion marmalade, heat the oil in a saucepan over medium heat.
· Add the red onions, reduce the heat, and cook for 20 minutes, or until the onions have softened without taking on too much colour.
· Add the sugar, vinegar, and thyme, then continue to cook for a further 10 minutes.
· Remove from the heat, adjust the seasoning, and allow to cool.
· Preheat your oven to 180°C (160°C fan).
· Cut each sheet of filo pastry into 8 squares measuring 4.5 inches each, giving you 24 squares in total.
· Brush one square with melted butter, place a second square on top, and brush again.
· Press the two-layered filo square into a muffin tin cup.
· Repeat until you have 12 pastry cases.
· Spoon some cooled red onion marmalade into the base of each pastry case.
· Crumble over the goat's cheese, add a few walnuts, and drizzle with a little honey.
· Bake in the preheated oven for 8–10 minutes, or until golden brown all over.
· Remove from the tin and allow to cool slightly before serving.
· For the salad dressing, add all the ingredients to a jam jar, shake well, and dress the salad leaves.
