Ingredients
Filling:
1 onion, thinly sliced
1 Tbsp butter
½ cup mayonnaise
3 Tbsp plain yogurt
¼ tsp mustard powder
¼ tsp freshly ground black pepper
2 Tbsp sundried tomatoes in oil, drained and coarsely chopped
1 package puff pastry, thawed overnight in the fridge
Flour for dusting
1 egg, lightly beaten
Instructions
- Melt the butter in a medium saucepan. Add onions and cook over med-low heat, stirring occasionally, until onions are soft and sweet- approximately 35-45 minutes.
- In a medium bowl, mix together mayonnaise, yogurt, mustard powder and black pepper. Add caramelized onions and sundried tomatoes.
- Preheat oven to 400 degrees.
- Prep your egg wash- crack one egg into a small bowl with a spoonful of water and beat lightly.
- Line a baking sheet with parchment paper.
- Roll the puff pastry out on a lightly floured surface, dusting with extra flour to prevent sticking as needed. Puff pastry should be rolled out to ⅛ inch thickness.
- Using round cookie cutter (or a small cup and a knife), cut uniform circles into the puff pastry, roughly 3.25 inches (or 8 cm) in diameter. Make sure you have an even number of circles- if needed, roll the scrap pieces of puff pastry together to form one more circle. Divide the pastry circles into two groups- one will be the bottom of your hand puffs, the other will be the top. Place your bottom pieces on to the parchment paper.
- Drop a spoonful of the sundried tomato onion dip into the middle of each of your 'bottom' pastry pieces. Using the tip of your finger, brush some egg wash over the edges of each of your bottom pastry pieces, around the center dip mound.
- Now place each of your corresponding 'top' pastry pieces on to all of the dip filled 'bottom' pieces. Crimp the edges of each closed with a small fork. Use the fork to puncture a couple small holes in the top of each pastry.
- Brush each pastry with egg wash and bake for 15-20 minutes, until the pastries are puffed up and golden. Cool before serving. Store in an airtight container in the fridge as leftovers.
