Brie, Mushroom and Caramelised Onion Mini Pies

Caramelised onions: Heat the olive oil in a heavy-based saucepan. Add the onions and salt and cook over a medium heat for 25-30 minutes until soft, stirring occasionally so that they don’t catch on the bottom. In between stirring, half cover with the lid – I always rest it on the wooden spoon laid across the top of the pot, so it is mostly covered, but not completely.

After half an hour add the balsamic vinegar and sugar, remove the lid completely and cook for a further 15 minutes, stirring occasionally. If you like a little heat, throw the chilli flakes in now too. Once you add the sugar the onions will brown up more and go more caramelisey – if your heat is a little low you might want to increase it a bit now.

If the onions seem a little dry add an extra tablespoon of olive oil and stir through then season with black pepper. Leave to cool then spoon into a sealable jar or container. You’ll have about 11/4 cups and they’ll keep for up to a week.

Pies: Preheat the oven to 190°C.

Line 2 oven trays with baking paper. 

Heat the oil and butter together in a large sauté pan. Add the mushrooms, garlic, salt, pepper and thyme and cook together, stirring occasionally, over a medium-high heat for 10 minutes. Set aside to cool, then stir through the caramelised onions. 

Cut the pastry into 15 x 10.5cm rounds and cut the brie into 15-gram slices. Put 2 tablespoons of mushroom filling and 1 cheese slice on half of one round, leaving the edge free. Fold the pastry over the filling and squeeze to seal the edges (this can also be done using a fork). Repeat with the remaining pastry circles, brie and filling. Whisk the egg with the cream and brush over the pies. Sprinkle with sesame seeds and refrigerate for half an hour. Bake for 15-20 minutes until golden. Makes 15 pies