Onion & Cheese Pouches


and my All Seasons Mediterranean Salad

I like it so much when I find or come up with something that ticks almost every box of successful baking and then ultimately becomes my favourite as it's fairly easy and quick to make. It's tasty, gives you room to play with flavours and is fit for almost all occasions. This one that I found in the Great Baking magazine, is one of those that in my books fits the description perfectly and on the top of that agrees so well with my All Seasons Mediterranean Salad.

Onion & Cheese Pouches

Make 6
 500 g puff pastry, bought or home made
2 onions thinly sliced, reserve  few circles for decoration
couple of spoons of olive oil
400 g potato, peeled thinly sliced
200 ml crème fresh 
100 g Comte or Cheddar ( or similar) grated cheese
1 clove garlic, chopped
1 tbsp chopped parsley
1 egg, beaten

Preheat the oven to 200C/400F
 Cook the sliced potatoes for a few minutes until tender, drain and leave to cool. Fry the sliced onions gently for 10 minutes until they begin to turn golden. Add the crème fresh, cheese, garlic and seasoning  to the potatoes, mix together then combine with cooled onions and parsley.
Roll out the pastry (I used leftovers from Tarte Tatin) and cut into six rough shaped 18 cm squares. Pile each one with the onion and cheese mixture, brush the edges of the pastry with a little egg, then gradually bring them together, pleating the pastry up and over the filling. Pinch the edges together in the centre, brush it with beaten egg and place a slice of onion on the top. Brush the onion with a dash of olive oil, sprinkle with salt, pepper and dried herbs if you wish.
Bake for 30 minutes or until golden brown. They are best served warm.

For the Mediterranean Salad   slice thinly (using a Mandolin if you can) 2 celery sticks, 1 medium carrot and 1 small onion, add handful of crashed olives, a tablespoon of chopped parsley, salt, pepper and olive oil, mix to combine and serve chilled.

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