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This recipe is best with
- 450g large red onions
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 75g cream cheese, softened
- Cream cheese pastry:
- 400g plain flour, sifted
- 1/2 tsp baking powder
- 1/2 tsp salt
- 150g unsalted butter, chilled and cut into cubes
- 150g cream cheese
- 1 egg
- 1 egg, beaten
- 1 tbsp seeds, for garnish (optional)
- Peel the onions, cut in half, remove core and slice thinly.
- Heat the oil and butter in a large frying pan. Add the onions and salt. Cover the pan. Over low heat, cook the onions, stirring occasionally, until soft and they take on a deep colour. Set aside to cool.
- Make the pastry: Work the butter and cheese through the sifted dry ingredients in a bowl with your hands, then add the egg and bring together into a smooth dough. If using a food processor, combine all the ingredients and pulse a few times until mixture comes together. Divide the dough into four and form thick discs. Wrap each portion in cling film and chill for 10 minutes.
- Preheat the oven to 200°C.
- Make the pies: On a lightly floured surface, roll out the discs into 20cm circles. Cut each circle into two half-circles (there will be 8 in total).
- Divide the fried onion and cream cheese into 8 portions.
- On each half-circle of pastry, place a portion of cream cheese on one side and spoon a portion of onion on top. Fold the other half over and press the edges together. Seal in the filling by crimping the edges together.
- Brush the top with egg glaze and cut small vents in the top of the pies. Sprinkle with seeds, if desired. Place on a greased baking tray and bake until puffy and golden, about 25 minutes.