Summary

Ingredients

• 1 point puff pastry from the cooling shelf (approx. 300 g)
• 500 g rated cheese, to taste, e.. cheddar cheese
• 4 medium onion (s)
• 1 tablespoon margarine
• 1 teaspoon olive oil, good quality
• 1 teaspoon, heaped thyme, fresh
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon caraway seeds, freshly ground
• 1 teaspoon parsley, dried
• 1 teaspoon, leveled salt
• 1 egg yolk
• 3 tablespoon milk

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Instructions

1. Peel the onions and cut into rings, melt the margarine with the olive oil in a small saucepan over medium heat, add the onions and stir. Season with salt, pepper, caraway seeds, parsley and thyme, stir again, put a lid on the saucepan and stew the onions over medium heat for about 15 minutes, stirring again in between. Then let the onion mixture cool down.
2. Preheat the oven to 200 degrees. Grate the cheese. Mix the egg yolks with the milk.
3. Take the puff pastry out of the refrigerator, roll out and brush with the egg yolk-milk mixture. Divide the puff pastry rectangle into four parts. Mix the grated cheese with the cooled onion mixture. Place the onion and cheese mixture in the middle of the upper halves of the four puff pastry pieces, taking care not to overfill! Leave 1.5 - 2 cm space around the mixture. Fold the lower parts of the four puff pastries over the top half with the filling, press the edges and use a fork to press the three sides that are placed on top of each other, creating a pattern on three edges. If you like, carefully apply a pattern to the top of the puff pastry pieces with a knife. Brush the puff pastry with the rest of the egg-milk mixture.
4. Now you could also freeze the puff pastry pockets, they can then be baked wonderfully, for example when guests come. Otherwise, put the puff pastries on a tray in the oven preheated to 200 degrees and bake for 10-15 minutes until they are golden brown.
5. Best to enjoy warm!