Ready in 25 mins

Ingredients

For the sticky onion base

  • 2 medium red onions sliced finely into rings
  • 2 tablespoons of olive oil
  • 2 tablespoons brown sugar
  • ½ cup of red wine
  • 1 teaspoon of cumin seeds
  • 3 sheets of puff pastry
  • 1 egg yolk
  • 1 packet of mini spiced chorizo sausages (300gm)
  • 2 tablespoon of plum chutney optional you can use a teaspoon of honey 

Preparation

  1. Preheat oven to 220 degrees
  2. Line a tray with baking paper. Use a round scone cutter to cut rounds of puff pastry and place on the baking paper. Brush with egg yolk and bake in the oven for 10 minutes until they are puffed and golden brown. Remove from oven and allow to cool.
  3. Heat a large frying pan with olive oil. Add sliced red onion and saute until they start to soften, add cumin seeds and brown sugar and continue to stir in the pan until the sugar has caramelised.  Add wine and continue to stir, add a pinch of salt and pepper and continue to cook for a further 5 minutes.  Remove from heat and put onions into a heatproof dish 
  4.  Add another dash of olive oil to the same pan, don’t worry about using a fresh one.  Add the chorizo.  I slice the chorizo across the middle at an angle so that they fit into the puff pastry rounds. Pop them into the pan and saute until they are a little brown around the edges. Add the plum chutney.  And stir for another 5 minutes.  Don’t worry if you don’t have the chutney you can add a little honey or leave it out. 
  5. Assembly time. 
  6. With the end of a knife punch a small hole gently into the puff pastry shell and then add a little of the onion and then the chorizo.  These can be made ahead and then heated at 180 degrees for 5 – 10 minutes before serving 

Tips

The puff pastry can be made in advance and kept in an airtight container for up to a week.