Easy Mini Cheese And Onion Crescent Pastries Recipes

CHEESE AND ONION PASTIES

Steps:

• Thaw the pastry.
• If using homemade, put your dough in the refrigerator to chill.
• Preheat oven to 400°F.
• Melt the butter in a frying pan on a low heat.
• Mix in the onions and cook them until they are just beginning to soften.
• Mix them with the cheese and parsley.
• Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
• Put a quarter of the cheese mixture on one half of each one.
• Fold over the other side and crimp the edges together.
• Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
• Bake them for 30 minutes and serve hot.

MINI CHEESE & ONION PASTIES

Steps:

• First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it's too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
• Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
• Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
• Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.

CARAMELIZED ONION & CHEESE PASTRIES

Steps:

• In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Stir in the paprika, salt, thyme and pepper. Remove from the heat; cool. Stir in Swiss cheese., Lightly brush one sheet of phyllo dough with some of the melted butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Cut the two layered sheets into three 14x3-in. strips. Place 1 teaspoon of onion mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and with remaining sheets of phyllo and onion mixture., Place triangles on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-17 minutes or until golden brown. Serve warm.

EASY ONION CRESCENT ROLLS

Steps:

• Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.

EASY MINI CHEESE AND ONION CRESCENT PASTRIES

Steps:

• In a bowl mix together cheddar cheese, green onions, mayo and Parmesan cheese and black pepper to taste (if using) mix well to combine.
• Unroll crescents and separate into 16 triangles.
• Cut each triangle in half in the middle to make 32 smaller tiangles.
• Place a heaping teaspoon of the mixture in the center of each triangle.
• Bring corners to center over the filling overlapping ends.
• Press gently to seal.
• Place on an ungreased cookie sheet/s.
• Brush each pastry lightly with oil, then sprinkle with dried dill weed.
• Bake at 375 degrees for about 10-13 minutes, or until golden brown.
• Serve warm.