Caramelised Onion and mascarpone Pinwheel

Caramelised Onion and mascarpone Pinwheel

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Course Main Course
Cuisine Irish, vegetarian
Servings 4


  • 50 g butter
  • 4-5 onions chopped
  • 1 tbsp brown sugar optional
  • Salt and black pepper
  • 2 spring thyme
  • 100 ml white wine
  • 1 sheet puff pastry thawed
  • 2 tbsp mascarpone
  • 1 egg yolk
  • 2 tbsp toasted sunflower seeds
  • 4 spring onions sliced


  • Preheat oven to 200°C.
  • Melt the butter in a saucepan over medium heat. Add the onions and brown sugar. Season with salt, pepper and thyme. Sauté for 8-10 minutes, stirring occasionally until the onions become tender and start to caramelise.
  • Add the white wine. Bring back to the boil and simmer a further 5-8 minutes until the onions are wilted and caramelised throughout.
  • Remove from the heat and set them aside to cool.
  • Prepare the mascarpone mixture. In a bowl, combine the mascarpone, egg yolk, salt and pepper and a tablespoon of the caramelised onions.
  • Place the puff pastry on a work surface and roll onto a rectangle. Transfer on a sheet of parchment paper.
  • Leaving 1 cm of pastry uncovered around the edges, spread the mascarpone mixture then scatter extra caramelised onions. Using the parchment paper, roll the dough to create a pinwheel. Tightly close the parchment paper around the pinwheel and place in the fridge for 20-30 minute to allow the pastry to set again.
  • Remove from the fridge and slice into portions or 1-2 cm long. Place on a baking tray, scatter some sunflower seeds and bake for 15 to 25 minutes, until the pastry has puffed up, turned golden, and crisped.
  • Remove from the oven and sprinkle the chopped spring onions.
  • Serve warm or at room temperature.
Keyword caramel, Kevin Dundon, onion, pastry, pie, tart, vegetarian

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