Picture: Iain Gillespie/The West Australian

  • Makes 24 *

  • 3 sheets puff pastry *

  • 1 tbsp Dijon mustard *

  • 24 cocktail wieners (available *

  • from German butchers) *

  • _Caramelised onion _ *

  • 4 tbsp olive oil *

  • 6 onions, finely sliced *

  • 2 garlic cloves, finely chopped *

  • 2 tbsp brown sugar *

  • sea salt and black pepper *

  • 3 tbsp balsamic vinegar *

Heat the oil in a frying pan; add the onion, garlic, sugar, salt and pepper. Cover with lid and simmer for about 10 minutes to soften onion but not brown. Remove the lid, add the vinegar and simmer until liquid absorbed. Store onion in clean glass jar. Keeps well refrigerated for a few weeks. To make the puffs, cut each sheet of puff pastry into four strips lengthways, then each strip in half widthways giving you eight pieces. You will have 24 in total. Smear a small amount of mustard on each piece of pastry, followed by a little caramelised onion. Place on a wiener and roll pastry around sausage. Place on a greased lined baking tray, seam side down. Brush with beaten egg and bake at 200C for about 8 minutes or until puffed and golden. Serve with extra caramelised onion.

The West Australian

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