Herbed Parmesan Pinwheels
with Caramelized Onions
Tonight you can look forward to savoury puff pastry filled with smoky-sweet caramelized onions, parsley, thyme and melted white cheddar cheese. These flaky handheld bites are the perfect pre-dinner snack!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Puff Pastry
(Contains Soy, Wheat)
1 unit(s)
Yellow Onion
1 cup
White Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
14 g
Parsley and Thyme
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
0.06 tsp
Salt*
1 tsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Place in the freezer.
- Peel, then cut onion into 1/4-inch pieces.
- Strip 2 tsp thyme leaves from stems, then finely chop.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Remove the pan from heat. Stir in vinegar, then transfer onions to a small bowl.
- Remove puff pastry from the freezer, then spread Dijon over top.
- Add cheddar, Parmesan, garlic, thyme and half the parsley to another small bowl, then stir to combine. Sprinkle cheese mixture over pastry, then top with caramelized onions.
- Working from the shorter side, roll pastry into a tight log. (NOTE: Make sure the seam of the log is lying flat against the baking sheet so pastry doesn’t unravel.) Slice pastry log crosswise into 10 equal-sized pinwheels.
- Arrange pinwheels on the baking sheet, leaving a 1 1/2-inch gap between each.
- Bake in the middle of the oven until golden-brown, 18-22 min.
- When pinwheels are done, allow to cool on the baking sheet for 5 min before transferring to a plate.
- Sprinkle with remaining parsley before serving.
