Yields8 Servings
For the pastry
 75 g butter at room temperature
 175 g plain flour
 50 g cheddar finely grated
 ½ tsp mustard powder
 Pinch cayenne pepper
 1 large egg beaten
For the filling
 25 g butter melted
 1 kg red onions finely sliced
 6 tbsp balsamic vinegar
 2 tbsp honey
 1 tbsp chopped fresh sage
 2 x goats’ cheese rolls sliced into 4
 8 sage leaves for the top
 Some olive oil

Preheat the oven to 180C/Gas4


To make the pastry – rub the butter lightly into the flour, add the cheese, mustard and cayenne pepper and stir well; add about 1-2 tablespoons of water to make a smooth dough; wrap in clingfilm and let it rest in the fridge for 20 minutes; take out of the fridge and roll out thinly; cut out 8 rounds with a 15cm cutter and line 8 greased mini quiche tins; prick the base with a fork, place on a baking sheet and cook for 15-20 minutes until the pastry is cooked through but not browned; allow to cool; lower the temperature of the oven to 170C/Gas3


To make the filling – mix together the melted butter, onions, balsamic vinegar, honey and sage; stir well until the onions are well coated with the butter and vinegar; place in an oven proof dish and cook for about 25 minutes in the pre-heated oven, stirring frequently, until all the liquid has evaporated and the onions are caramelised; take out of the oven and allow to cool; turn up the temperature of the oven back to 180C/Gas4


Brush the pastry cases with a little beaten egg and place in the oven again for about 5 minutes; the egg prevents the pastry from becoming soggy


Spoon the onion mixture into the pastry cases and top each one with a slice of goats’ cheese and a sage leaf dipped in a little olive oil; sprinkle with a little cayenne pepper and bake for 20 minutes; serve hot

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