Pickled Onion Puff Pastry

To pickle the onion:

1/2 cup Rayner’s Apple Cider Vinegar

1/2 cup Warm Water

1 Red Onion, thinly sliced

4 Jalapeños, diced

2 tbsp Sugar

2 tsp Salt

1 roll Puff Pastry

Method:

To pickle the onions:

1.       Layer the sliced onion in a jar.

2.       Stir the Apple Cider Vinegar, sugar and salt into the warm water until fully dissolved.

3.       Pour the liquid over the onions in the jar, ensuring that they are fully submerged.

4.       Seal the jar and refrigerate for at least 30 minutes before use. They’ll last up to 30 days.

For the puff pastry snacks:

1.       Roll out a sheet of puff pastry, cutting into square slightly larger than the slices of onion.

2.       Evenly space the onion slices on a baking tray, then cover with the puff pastry slices.

3.       Cook according to the pack instructions on the pastry, then serve and share! (Best eaten warm)

See our Instagram post for this recipe here.