Categories: December

Ingredients

• 40g butter
• 2 medium red onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1 sprig fresh rosemary, leaves picked and chopped, plus small sprigs, to garnish
• 1/2 tbsp light muscovado sugar
• 4 sheets ready-rolled filo pastry, about 17.5 x 31cm
• 250g Camembert, cut into 8 wedges
• 1 medium egg, lightly beaten

Directions

1. Melt half the butter in a wide saucepan over a medium heat. Add the onions and cook, stirring occasionally, for 15-20 minutes until soft and golden. Stir in the vinegar, rosemary and sugar and cook for 2 minutes. Set aside to cool. Preheat the oven to 220˚C/fan 200˚C/gas 7.

2. Melt the remaining butter in a small pan. Unroll the pastry sheets and cut each into 2. Brush 1 square with butter, then top with another square. Spoon some onion into the centre of each pastry and set aside. Repeat with the remaining pastry squares and onions.

3. Sit 2 cheese wedges, pointy end up, in each square. Brush the pastry edges with butter, then gather the pastry around the cheese, scrunching it to form an open parcel. repeat, to make 4 parcels. Put on a baking sheet and chill for 15 minutes.

4. Brush with egg and bake for 15-20 minutes, until the pastry is golden and the cheese is melting. Serve garnished with rosemary sprigs and some dressed, crunchy winter salad.

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