Caramelised Onion Vol-au-vents - Entertaining Made Easy

These bite-sized pieces of puff pastry with a

light and tasty filling are back in vogue,

and are just the thing for circulating at Christmas.

So here are my savoury vol-au-vents filled with

caramelised onions, roast beef and horseradish cream.

INGREDIENTS

12 Cocktail Vol-au-vent Cases (available from most supermarkets in the bakery)

200g Eye Fillet

3 Tbsps Horseradish Cream

Sea Salt

Freshly Ground Pepper

1 Cup of Caramelised Onion (either from jar or freshly made from recipe below)

Caramelised Onion - makes about 1 cup

2 Tbsps Olive Oil
3 Large Salad or Brown Onions, thinly sliced
2 Tbsps Brown Sugar
1-2 Tbsps Balsamic Vinegar


METHOD

Caramelised Onion

Heat oil in a large fry pan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Allow to cool before using in this recipe, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Vol-au-vents

Preheat the oven for 150 degrees Celsius.

Place vol-au-vent cases on a lined baking tray, and heat through to freshen pastry for 10 to 15 minutes. Remove from oven and allow to sit for 15 minutes before filling.

Meanwhile, heat a fry pan over a high heat.

Season the eye fillet, and cook for 4 minutes each side. Allow to sit for 5 minutes, then wrap in cling wrap, and place in the freezer for 10 minutes. The fillet will be very easy to slice by doing this step.

Place the fillet on a board, and take a sharp knife, and slice the fillet steak into 3mm slices.

To Assemble

3/4 fill the vol-au-vent cases with the caramelised onion.

Take a slice of fillet, and roll it tightly, and place it end up on top of the caramelised onion. Repeat for remaining vol-au-vent cases.

Finish with a small dot of horseradish cream on top.

Serve immediately. Or place in refrigerator until ready to serve.

These can be made up to 4 hours ahead of time.