• Prep Time 30 minutes
  • Cook Time 25 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

The original article was first published in The Star. Click here to read more.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • 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
  • Glaze:
  • 1 egg, beaten
  • 1 tbsp seeds, for garnish (optional)


  1. Peel the onions, cut in half, remove core and slice thinly.
  2. 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.
  3. 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.
  4. Preheat the oven to 200°C.
  5. 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).
  6. Divide the fried onion and cream cheese into 8 portions.
  7. 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.
  8. 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.

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