Caramelized Onion Feta Pastry Bites
Hubby and I celebrated our wedding anniversary recently, so a special dinner was in order—from appetizer to dessert. We decided our entrée had to be one of our all-time favorites, a blue-cheese-crusted filet mignon with port wine sauce; but I wanted to try new recipes for an appetizer and dessert.
The appetizer I had in mind was one I’d previously ordered from an online gourmet food site, a caramelized onion feta pastry bite. Roger and I both thought these appetizers were absolutely delicious with their perfect blend of sweet and savory. They were all too easy to devour with just a bite or two. The downside was that the cost of the appetizers along with shipping meant that I wouldn’t be ordering them again any time soon.
So, naturally, I started googling for a similar recipe and got lucky. In the process, I also discovered that Trader Joe’s sells an appetizer which looks to be identical to the one I had ordered (and for much less). Who knew? I suppose I could have just bought some of these appetizers at Trader Joe’s, but where’s the fun in that? 
I thought these caramelized onion feta pastry bites were every bit as good as the ones I had ordered from the gourmet food site—if not better. And it was the perfect delicious start to a very special dinner.
Caramelized Onion Feta Pastry Bites
Makes 30 appetizers
Ingredients
- One pkg. of puff pastry (I used Pepperidge Farm—it contains two sheets of puff pastry)
- 2 large yellow onions
- 2 tbl. unsalted butter
- 2 tbl. brown sugar
- 1/4 tsp. kosher salt
- 3 oz. feta cheese
- 4 tbl. unsalted butter, melted
- 1/4 cup sour cream
- 1 egg
Directions
Preheat the oven to 400o F. Spray three 12-well mini muffin pans with a cooking spray like Pam or grease with Crisco; then set aside.
Slice the yellow onions thinly and put them in a cast iron skillet with the butter on medium-low heat.
Add salt and brown sugar and cook on low for 15 to 20 minutes until browned, stirring every few minutes.
In a bowl whisk together the feta, butter, sour cream, and egg.
Thaw both sheets of the puff pastry according to package directions. When thawed, unfold the puff pastry rectangles and cut each into 15 two-inch (approximately) squares. Place each square of puff pastry into the wells of the muffin pans.
Spoon a scant tablespoon of cheese mixture into each well; then cover with a few pieces of onion.
Notes
If reheating: If you have any leftover appetizers, refrigerate them. They reheat beautifully. Bake at 350o F for 5 to 7 minutes.
If freezing: Add the ingredients to the muffin tins; and, before baking, put the tins into the freezer. From frozen bake 20 to22 minutes.
Source: A recipe from Dinner Then Dessert