Star-shaped vol au vents with caramelised miso onions & chives

MAKES 25 PREP 15 mins COOK 45 mins EASY V

1 tbsp olive oil

25g unsalted butter

3 onions, inely sliced

1 tbsp light brown soft sugar 3 thyme sprigs

1 tbsp white miso plain lour, for dusting 500g block of pu€ pastry

1 egg, beaten small handful of chives, chopped

1 Heat the olive oil and butter in a medium pan over a medium heat. When the butter begins to foam, add the sliced onions with a generous pinch of salt. Reduce the heat to low and put a lid on the pan. Cook for 20-30 mins, stirring often, until the onions are completely softened. Add the sugar, thyme and miso, and turn up the heat to medium. Continue to cook, stirring continuously until the onions are sticky and golden, about 3-4 mins. Season well with black pepper and set aside to cool.

2 Heat the oven to 220C/200C fan/ gas 7. Roll out the pu pastry on a lightly floured surface until 1cm thick. Using a small star cutter, cut out 25 stars. Using an even smaller star or circle cutter, press down on the inside of each star, pushing as far as you can without going all the way through. Brush lightly with beaten egg and bake for 10 mins, or until golden and risen. Leave to cool slightly before peeling away the small star lid on each vol au vent and setting those aside.

3 Add 1 tsp of the onion mixture to each vol au vent, and top with the chopped chives. Add the small star lids on top or use them in another festive recipe. These are best served straightaway.

PER SERVING 76 kcals • fat 5g • saturates 2g • carbs 6g • sugars 2g • ibre 1g • protein 1g • salt 0.2g