Red onion and blue cheese pastries
- Heat oven to 210 degC. Place onion wedges in a small oven pan, drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, tossing once during cooking. Remove to cool a little.
- Line two oven trays with nonstick baking paper. Use an 11cm pastry cutter to cut three circles from each pastry sheet. Place circles on prepared tray and brush surfaces with egg glaze (1 egg beaten with 1 tbsp milk). Arrange a small mound of onion wedges in the centre of each pastry circle, leaving the edges free of topping so the pastry can puff when cooked.
- Bake for 15 to 20 minutes or until pastry edges are puffed and golden brown. Top with thyme leaves and a wedge of blue cheese and serve warm.