Red Onion and Goats Cheese bite & Roasted Red Pepper and Mozzarella bite

As promised here are some more delicious party season bites. Mouthwatering served warm straight out of the oven, they can also be reheated or served cold making them ideal for prep ahead finger food for a party. A lot of the elements that make up these bites could be prepared a few days in advance such as the pesto(if using home-made), roasted red peppers (store in olive oil) and the caramelised red onion base. I use shop bought frozen puff pastry sheets for these, thaw it out in the fridge overnight and take it out about an hour before using.

Caramelised Red Onion, Goats Cheese & Pesto Bites
You will need:
1 tbsp olive oil
1 large red onion
2 tbsp dark brown sugar
2 tbsp balsamic vinegar
Goats Cheese
Basil Pesto
Puff Pastry Sheets
Egg (to brush edge of pastry)
Large baking tray or two
Method:
Pre-heat the oven to 210C, Gas Mark 6/7
Peel and cut the onion in half and then into slices.
Heat the oil over medium heat in a frying pan.
Add the onions and cook gently for 5-10 minutes. You do not want to colour them so keep the heat on the low side of medium until they soften.
Add the brown sugar and balsamic vinegar. Raise the heat and mix well while the vinegar vaporises for a minute and then turn the heat to low for about 5 minutes.
Set the caramelised onions aside.
Chop up the goats cheese.
Layout the pastry and use a knife to divide it into as many squares as you want. I got 25 out of each sheet so 5 x 5.
Once you have cut the squares you then have to use your knife to score an inner narrow border around each one. Like a frame on a picture this is the piece that will puff up nicely around each pastry.
Transfer the pastry squares to the baking tray.
Blob a little onion mix in the centre of each square.
Top the onion mix with a piece or two of the goats cheese.
Beat the egg and use a pastry brush to glaze the border of each pastry square.
Bake in the hot oven for 15 to 20 minutes until puffed up nicely and golden.
Drizzle over with pesto and serve.

Sundried Tomato, Roasted Red Pepper, Mozzarella & Olive Bites
You will need:
Sundried tomato paste
Sundried tomatoes
Roasted red pepper (To do yourself – blacken skin in the oven or grill and peel off skin and deseed)
Mozzarella
Olives
Olive oil
Puff Pastry Sheets
Egg (to brush edge of pastry)
Large baking tray or two
Method:
Pre-heat the oven to 210C, Gas Mark 6/7
Chop up the mozzarella, sundried tomato, roasted red pepper & halve the olives.
Drizzle with a little olive oil to moisten.
Layout the pastry and use a knife to divide it into as many squares as you want. I got 25 out of each sheet so 5 x 5.
Once you have cut the squares you then have to use your knife to score an inner narrow border around each one. Like a frame on a picture this is the piece that will puff up nicely around each pastry.
Transfer the pastry squares to the baking tray.
Spread a little sundried tomato paste in the centre of each square.
Top the paste with a piece of the olive, red pepper, sundried tomato and mozzarella.
Beat the egg and use a pastry brush to glaze the border of each pastry square.
Bake in the hot oven for 15 to 20 minutes until puffed up nicely and golden.
Enjoy.