Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Caramelised Onion and Brie Puff Pastry Wraps

Cooking time: 
10-15 minutes
Makes 6
Preparation time: 
15-30 minutes

Rough Puff Pastry

Note: You can buy Jus-Roll Ready to Roll Puff Pastry

  • 250g strong plain white flour
  • 250g Stork tub
  • Juice of ½ lemon
  • 5-6 tbsps cold water


  • 400g sliced red onion
  • 25g Stork tub
  • 1 garlic clove, finely chopped
  • 1 tbsp Billingtons golden caster sugar
  • 2 tbsps balsamic vinegar
  • 100g Brie
  • Scales
  • Food processor
  • Sharp knife
  • Cling film
  • Frying pan
  • Spatula
  • Measuring spoons
  • Chopping board
  • Rolling pin
  • Baking trays
  • Rolling pin
  • Pastry brush

To make the rough puff pastry

  • Add the flour to the bowl of a Kenwood food processor.
  • Cut the cold butter into 1/2cm slices and add to the Kenwood food processor bowl.               
  • Using the pulse function process the mixture until the butter is broken up but still in visible lumps.  Tip the mixture out into a large mixing bowl.               
  • Make a well in the centre and add the juice of half a lemon and then enough cold water to make a dough.  Use the blade of a table knife to mix the dough rather than your hands.               
  • Gather the dough into a ball wrap in clingfilm.  Place it into the fridge for an hour until firm.               
  • Remove the dough from the fridge, lightly flour your work surface and then roll out the dough into a long rectangle shape.               
  • Fold into thirds, the top downwards and then the bottom upwards creating an envelope like shape.               
  • Turn the dough 90 degrees to the right so that the folds are now left and right. Roll again to a large rectangle and fold into three again.  Turn and then repeat this step twice more, turning before each re-rolling and folding.               
  • Each time the pastry gets smoother and more refined.  Wrap again in clingfilm and allow it to chill for another hour in the fridge.

Prepare the filling.

  • Melt the butter in a large frying pan, add the sliced onions and gently fry until softened.
  • Add the finely chopped garlic, sugar and balsamic vinegar, turn up the heat and fry until the vinegar has evaporated and the onion is caramelised.
  • Remove from the heat and set aside to cool.
  • Preheat the oven to 180c(fan)/200c/Gas Mark 5.
  • Grease or line two baking sheets with non-stick baking paper.
  • Roll out the chilled pastry on a lightly floured surface into a large rectangle approx. 40 x 30cm.  Trim the edges level using a sharp knife or pastry cutter.  Divide the sheet into 6 large rectangles.
  • Working with one piece at a time lightly score two opposite corners with a sharp knife.
  • Divide the onions between the six pieces of pastry and lay in a length between each scored corner.
  • Slice the brie into small chunks and divide between the wraps laying them on top of the onions.
  • Take two opposite corners and fold over the onions and brie to form the wrap shape.  Pinch together lightly to seal.
  • Transfer onto the lined baking sheets, glaze the pastry with a little milk and bake in the oven for 14-16 minutes until the pastry is cooked through and golden.
  • Serve warm or cold.


  • Scoring the pastry in the corners allows the pastry to rise around the onions and helps to keep them in place.
  • These puff pastry wraps can be made using a variety of fillings why not try sliced tomato and bacon.
  • This rough puff pastry can be used for both sweet and savoury dishes, the recipe is exactly the same.
  • Once made your homemade block of puff pastry can be wrapped in clingfilm and frozen for up to three months.